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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 278.7
  • Total Fat: 9.7 g
  • Cholesterol: 32.0 mg
  • Sodium: 587.6 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 12.5 g

View full nutritional breakdown of Chicken veggie noodle casserole calories by ingredient
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Chicken veggie noodle casserole

Submitted by: MLE102286


Number of Servings: 14

Ingredients

    Noodles, egg, cooked, unenriched, without added salt, 4 cup (remove)
    Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook (remove)
    Broccoli, fresh, 1 spear (about 5" long) (remove)
    Carrots, raw, 4 carrot (7-1/2") (remove)
    Peas, frozen, 1.5 cup (remove)
    Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
    Onions, raw, 1.5 cup, chopped (remove)
    Sweet peppers (bell), .75 cup, chopped (remove)
    Cream of Chicken Soup, 1 can (10.75 oz) (remove)
    *Campbell's Cream of Chicken Soup (98% fat free), 2 cup (remove)
    *Kraft Mozzarella Finely shredded Part Skim cheese, .5 cup (remove)
    *Kraft Shredded 2% Mexican Four Cheese blend, 1 cup (remove)
    Bread crumbs, dry, grated, plain, 1 cup (remove)
    Garlic, .5 cup (remove)
    Sour cream, imitation, 1.25 cup (remove)

Directions

Makes 14 servings....

boil noodles till done. Drain.

cook chicken in a skillet, cubed, till no longer pink. cook with 1/2 cup garlic.

microwave frozen veggies to heat up.

shred carrots, chop all veggies. add to LARGE bowl. put all but 1/2 cup of cheese into bowl, along with pasta, 3 cans of cream of chicken soup, chicken, and garlic. add a little water if needed. stir all together, add oregano, parsley, garlic salt or pepper if you desire.

put into a 9x13 pan, AND a 11X7 pan.... sprinkle breadcrumbs on top, and the rest of cheese on top. bake 375 or so for about 45 mins till hot.

cut larger pan into 8 pieces, and the smaller pan into 6ths. top with a dollop (1-2 tbsp?) of FF sour cream, or sour cream substitute like IMO.

Number of Servings: 14

Recipe submitted by SparkPeople user MLE102286.






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