Cheesy Chicken & Egg Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cans Campbell's Condensed Cream of Chicken Soup (98% Fat Free)1/2 cup Skim Milk1 package (12 oz) Birds Eye Steamfresh Italian Blend2 cups Cubed, Uncooked Chicken2 cups Dry, Uncooked Egg Noodles1 cup Shredded (2% Milk) Cheddar cheese
1. Boil a pot of water. Add egg noodles to boiling water. Let them boil for 6 minutes, then add frozen veggies and let it cook for 2 more minutes. Remove from heat.
2. While the noodles/veggies are boiling, chop chicken and then cook on medium heat until there is no more pink in the center of the chicken (about 4-5 minutes, depending on the size of pieces of cubed chicken).
3. In a big mixing bowl, stir the soup, milk, vegetables, chicken, noodles, and cheese together. Then spoon it into a large baking dish (I use a 2-quart glass dish). Mixing in a different bowl actually prevents a bigger mess (TRUST ME!).
4. Bake at 400°F. for 20 minutes or until the vegetables are tender. Enjoy!
Serving Size: Makes 4 Servings, so just divide the dish into 4 sections
Number of Servings: 4
Recipe submitted by SparkPeople user BETH_TUNSTALL.
2. While the noodles/veggies are boiling, chop chicken and then cook on medium heat until there is no more pink in the center of the chicken (about 4-5 minutes, depending on the size of pieces of cubed chicken).
3. In a big mixing bowl, stir the soup, milk, vegetables, chicken, noodles, and cheese together. Then spoon it into a large baking dish (I use a 2-quart glass dish). Mixing in a different bowl actually prevents a bigger mess (TRUST ME!).
4. Bake at 400°F. for 20 minutes or until the vegetables are tender. Enjoy!
Serving Size: Makes 4 Servings, so just divide the dish into 4 sections
Number of Servings: 4
Recipe submitted by SparkPeople user BETH_TUNSTALL.
Nutritional Info Amount Per Serving
- Calories: 432.6
- Total Fat: 19.3 g
- Cholesterol: 110.7 mg
- Sodium: 1,606.4 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.9 g
- Protein: 32.2 g
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