3/4 cup butter
1 (12 ounce) package angel hair pasta
2 onions, chopped
2 cloves garlic, chopped
salt and pepper to taste
1 (4.5 ounce) package dry onion soup mix
1 (6 ounce) package low-fat spinach, rinsed and dried
1 (6 ounce) package cooked egg noodles
4 tablespoons unsalted butter
Preheat oven to 400 degrees F (200 degrees C).
In a medium, ungreased 9x13 inch baking dish, combine butter, all-purpose flour, dried onion flakes, garlic powder, salt, and pepper. Mix in pasta, cooked onion mixture, and chicken broth as needed to make 1 cup well.
Mix butter and flour into onion mixture and stir in skillet mixture; simmer over low heat until all ingredients (including soup mix) is heated through. Place cooked chicken into smaller bowl, and distribute evenly into pan.
Wet a large, shallow dish with vegetable oil. Bake in oven for about 1 hour.
While the pasta and onions cook, cook soup mix in a medium pot over medium heat. In a small bowl, stir together spinach and remaining flour. When pasta is done, remove meat from oven. In bowl, beat cream cheese and butter until smooth. Pour over cooked noodles and bake 2 hours. Serve warm.
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