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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 377.5
  • Total Fat: 5.8 g
  • Cholesterol: 74.0 mg
  • Sodium: 586.2 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 39.8 g

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

Submitted by: SHANNJ77

Introduction

Here's an old-fashioned, family favorite: chicken, peas, and noodles, all bound together in a creamy sauce. No one will ever think it's something you made for your "diet" - and that's because it's not "diet food". It's good, homey fare, prepared so you can honor the choices you've made. Here's an old-fashioned, family favorite: chicken, peas, and noodles, all bound together in a creamy sauce. No one will ever think it's something you made for your "diet" - and that's because it's not "diet food". It's good, homey fare, prepared so you can honor the choices you've made.
Number of Servings: 6

Ingredients

    1/2 pound no-yolk egg noodles
    3 tablespoons all-purpose flour
    1 cup reduced-sodium chicken broth
    2 teaspoons canola oil
    1 small onion, finely chopped
    2 cups fat-free milk
    1 tablespoon Dijon mustard
    1 tablespoon chopped fresh tarragon
    1/2 teaspoon salt
    freshly ground pepper
    1 (10-ounce) package frozen peas
    2 cups chopped cooked chicken
    1/2 cup (2 ounces) shredded reduced-fat cheddar or Swiss cheese

Directions

1. Preheat the oven to 350F. Spray a 2-quart high-sided baking dish with nonstick spray.

2. Cook the noodles according to package directions omitting the salt. Drain and set aside.

3. Meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.

4. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes. Stir in the mustard, tarragon, salt, and pepper.

5. Remove the pan from the heat and stir in the noodles, peas, chicken, and cheese. Pour the mixture into the baking dish. Bake until bubbling and golden brown, about 40 minutes. Let stand about 5 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SHANNJ77.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    This was super yummy -but I would suggest foil during baking because the top noodles aren't great when they get crunchy. - 1/13/09

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  • Very Good
    1 of 1 people found this review helpful
    I really liked this dish! I would also suggest using foil and maybe a little less tarragon. - 9/11/09

    Was this review helpful?   yes  No