2 eggs
1 (8 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can frozen orange juice concentrate
1 (10.75 ounce) can cream of mushroom soup
1 cup spinach and puree, heated
1 cup .25 ounce cornstarch
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Preheat oven to 375 degrees F (190 degrees C).
Place cooked eggs into a medium bowl with sauce. Stir in soup, orange juice, creamed cornstarch, and water. Stir to coat thoroughly. Pour into greased casserole dish and bake in preheated oven for 15 minutes, or until chicken is cooked through and juices run clear.
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