Chicken and Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
--1/2 cooked chicken breast, chopped--1/2 small onion, sliced--2 small zucchini, sliced--2 ribs celery, sliced or chopped--1 cup fresh baby spinach, torn or chopped--1 1/2 cups cooked No Yolks noodles, tiny (fine)--1 can condensed low-fat low-sodium cream of mushroom soup--low-sodium chicken broth--2 tsp. dehydrated garlic or 1 fresh clove, minced--2 slices dark rye bread, crumbled--tangy Italian salad dressing--olive oil for saute--pepper to season
Preheat oven to 400.
Boil water for noodles and cook to tender but not overdone. Drain well.
Meanwhile over medium-high heat saute the onion, zucchini, celery, and garlic in a little olive oil, seasoning with pepper if you like. Add the chicken, briefly saute. Add the can of condensed soup (do not dilute); stir in the chicken broth. When this bubbles slightly, stir in the baby spinach. Remove from heat.
Pour saute ingredients into 3 quart casserole. Stir in noodles. Cover with rye bread crumbs. Generously sprinkle the bread crumbs with Italian salad dressing.
Bake for 25 minutes at 400 degrees. 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MACULBERTSON.
Boil water for noodles and cook to tender but not overdone. Drain well.
Meanwhile over medium-high heat saute the onion, zucchini, celery, and garlic in a little olive oil, seasoning with pepper if you like. Add the chicken, briefly saute. Add the can of condensed soup (do not dilute); stir in the chicken broth. When this bubbles slightly, stir in the baby spinach. Remove from heat.
Pour saute ingredients into 3 quart casserole. Stir in noodles. Cover with rye bread crumbs. Generously sprinkle the bread crumbs with Italian salad dressing.
Bake for 25 minutes at 400 degrees. 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MACULBERTSON.
Nutritional Info Amount Per Serving
- Calories: 243.0
- Total Fat: 10.1 g
- Cholesterol: 21.0 mg
- Sodium: 610.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.8 g
- Protein: 12.1 g
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