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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.5
  • Total Fat: 8.0 g
  • Cholesterol: 103.0 mg
  • Sodium: 1,643.7 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 34.0 g

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

Submitted by: CRAFTYWANDA
Chicken Vegetable Noodle Casserole

Introduction

This is the perfect comfort food for a cold day. This can be made with fresh, frozen or leftover chicken breasts. This is the perfect comfort food for a cold day. This can be made with fresh, frozen or leftover chicken breasts.
Number of Servings: 4

Ingredients

    Chicken broth, 6 cups
    Chicken breasts, no skin, bone and skin removed, 2 breasts
    Celery, raw - 4 stalks
    Baby carrots - 8 ounces (about 30 pieces)
    Onion, raw - 1 medium
    Stick Margarine - 2 tablespoons
    Enriched Egg Noodles - 3 cups

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Directions

Pour chicken broth into a large pot; add chicken breasts and cook over a medium heat. Cover pot with lid.

While this is cooking, chop celery and onion into small pieces. Add vegetables and margarine to broth. Cover and let simmer until vegetables are cooked through but not mushy, about 30 minutes. At this point, if the chicken breasts have not started to fall apart, carefully remove them from the pot and cut them into bite-size pieces. Return chicken to the pot.

Stir in egg noodles and cover pot. Turn heat down to medium low and let cook until the liquid is absorbed, about 20-25 minutes.

Makes 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CRAFTYWANDA.






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