Chicken & Noodle Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Parmesan Cheese, grated, 3 tbsp Roasting Chicken, light meat, 2 cup, chopped or diced Carrots, raw, 1 cup, chopped Celery, raw, 1 cup, diced Onions, raw, 1 cup, chopped Parsley, 2 tbsp *Alfredo sauce (Newman's Own) 1/4 c, 2.5 cup *8 Sister Shubert's Yeast Dinner Rolls *Cardio Choice Light Buttery Spread, 3 tbsp *12 oz bag Egg Noodles
Preheat oven to 350 F. Spray a baking dish. Bring 8 cups of water to boil in a large saucepan. Add egg noodles and cook according to package directions. Drain. Place onions and 1 Tbsp. water in a microwave safe bowl, cover and microwave on high for 1 minute or until onions are tender. In a large mixing bowl, combine noodles with onions, carrots, celery, Alfredo sauce, chicken and parsley and combine well. Spoon mixture into prepared baking dish. Warm yeast rolls for 1 minute in the microwave. In a small bowl, crumble yeast rolls and combine with butter and parmesan cheese. Sprinkle crumbs over noodle mixture. Bake 35 to 40 minutes. Cover dish loosley with aluminum foil if toppings begin to brown too quickly.
Serving Size: Serves: 8
Serving Size: Serves: 8
Nutritional Info Amount Per Serving
- Calories: 306.5
- Total Fat: 16.3 g
- Cholesterol: 86.5 mg
- Sodium: 861.7 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.8 g
- Protein: 13.0 g
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