Chicken Tetrazzini

4 eggs, beaten
1T salt
four 1/2 shells of cold water
3 cups of flour

3 large boneless, skinless chicken breasts

3 cans fat free/low sodium chicken broth
2 cups of water

10oz. frozen vegetables

10 3/4oz can cream of chicken soup
1 c. water
2 cups 2% shredded cheddar cheese
salt and pepper to taste

*For noodles (you can use Reames Egg Noodles, but it is much tastier with homemade!):
4 eggs, beaten
1T salt
Add four 1/2 shells of cold water, one at a time. Mix well then add flour 1 cup at a time until it is still sticky, but workable (2-3 cups). Divide dough into 3-4 balls. Flour work surface and roll out each ball until paper thin. Let dry on counter top for a few hours (I flip mine from time to time for faster drying). Cut each sheet into strips about 2-3" wide; stack and then slice into strips approximately 1/8" x 2". (If they are sticking together you should let them dry longer)

In oven or crockpot, cook 3 large boneless, skinless chicken breasts while noodles are drying.

Boil noodles in 3 cups of fat free/low sodium chicken broth and 2 cups of water in large dutch oven.

Cook 10oz. of frozen vegetables as directed on package. Drain.

In a very large bowl, shred chicken, and add the cheese, soup, water, vegetables, pepper, and noodles. Mix together. Transfer to a 9 x 12 or larger dish. Place in oven at 350 for 30 minutes.

Serves 12-15 (nutrional information based on 12 servings)

Number of Servings: 12

Recipe submitted by SparkPeople user SAINTJAMI.