Donna's Chicken Noodle Casserole
Make it easy and choose a rotisserie chicken for this recipe. Use the dark meat for this comfort-food yummy casserole and save the white meat for a chicken entrée salad.
- 6 ounces (4 cups) egg noodles
- 1/2 tablespoon canola oil
- 1 medium onion, finely chopped
- 1 medium red pepper, thinly sliced
- 8 ounces fresh mushrooms, sliced
- seasoned salt and pepper
- 3 tablespoons flour
- 1 can (15 ounces) chicken broth
- 1/2 cup fat-free milk
- 8 ounces (2 cups) diced cooked chicken
- 1/2 cup chicken drippings
- 3/4 cup shredded cheddar cheese or cheese or your choice
- 1 cup frozen green peas
- 2 slices whole wheat bread or 1 cup of croutons
- butter spay
Preheat oven to 350 degrees. Cook noodles in salted boiling water until al dente. (Slightly undercook the noodles because they will be baked in the oven with remaining ingredients.) Drain and cool noodles under cold water. Place in a large mixing bowl.
In a large skillet, heat oil. Add onion and cook until translucent. Add pepper and cook until tender. Remove from skillet and set aside. Add mushrooms to skillet and cook until beginning to brown. Return onions and peppers to skillet. Sprinkle with seasoned salt and pepper.
In a shaker or a jar, mix flour with the chicken broth. Shake until well mixed. Pour into skillet. Bring to a boil while stirring. Add milk, chicken pieces, and any chicken drippings from the roasted chicken container. Add cheese and peas. Add reserved noodles. Stir to mix well. Season with salt and pepper to taste. Spoon into casserole dish.
For croutons, lightly spray bread on both sides with butter spray or lightly butter the bread. Place in a hot skillet and cook over medium heat until bread is golden brown on both sides. Remove from pan and cut into small cubes. Sprinkle toasted bread cubes on top of casserole.
Bake casserole, uncovered, for 20 - 30 minutes or until heated through. If it has been made ahead and refrigerated, it will take longer to bake.
Nutritional Information per serving:
Fat, gm.: 9
Protein, gm.: 24
Carbs, gm.: 39
Cholesterol, mg.: 75
Fiber, gm.: 3.9
335 9 24 39 75 3.9
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