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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.0
  • Total Fat: 4.9 g
  • Cholesterol: 59.3 mg
  • Sodium: 734.8 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 27.9 g

View full nutritional breakdown of Chicken Noodle Casserole calories by ingredient
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Chicken Noodle Casserole

Submitted by: LENNIEJANE


Number of Servings: 4

Ingredients

    Garlic powder,
    Chicken Broth,
    Carrots, raw, 1 cup, chopped
    Tyson boneless, skinless chicken breast, 16 oz
    Extra Virgin Olive Oil, 0.33 tbsp
    Healthy Request Cream of Mushroom Soup, 1.50 cup
    Arnold Select Sandwich Thins Multi Grain 1 Sandwich thin, 1 serving
    *Ronzoni Healthy Harvest Whole Wheat Extra Wide Pasta, 1.5 cup

Directions

Cook chicken in the crockpot with water or chicken stock.

lightly shred chicken and set aside

Cook noodles and rice per instructions on the box and bag.

Toast Arnolds thins, let cool, and process into bread crumbs using food processor or blender with garlic powder, onion powder, and seasonings.

Chop carrots and celery, and cook on medium heat with olive oil and garlic in a skillet.

Add can of cream of chicken soup and greek yogurt (or sour cream) to vegetables and mix well. Add salt and pepper to taste.

Add pasta and coat with creamy vegetables.

Pour brown rice onto the bottom of a greased pan. Pour pasta mixture on top of rice.

Top with bread crumbs and a light spray of cooking oil.

Bake at 350 for 20-25 minutes or until the breadcrumbs are crispy.










TAGS:  Poultry |

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