Chicken Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 (10-oz) can low-fat cream of mushroom soup1 (10-oz) can low-fat cream of chicken soup1 tbsp cornstarch12.5 oz (370 mL) evaporated 2% milk300g (2 cans) flaked chicken breast, drained well8 oz whole wheat rotini or egg noodles, cooked2 cups frozen mixed vegetables1/2 cup crushed Ritz crackers
Preheat the oven to 350F.
In a large bowl, mix the soups, cornstarch and milk until smooth.
Add the chicken, noodles and vegetables and fold through to coat well.
Pour into a greased 9x13" pan.
Top with the crushed crackers.
Bake for 1 hour. Let stand 5 minutes before serving.
Serving Size: Makes one 9x13" pan
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, mix the soups, cornstarch and milk until smooth.
Add the chicken, noodles and vegetables and fold through to coat well.
Pour into a greased 9x13" pan.
Top with the crushed crackers.
Bake for 1 hour. Let stand 5 minutes before serving.
Serving Size: Makes one 9x13" pan
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 5.5 g
- Cholesterol: 26.1 mg
- Sodium: 585.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 3.0 g
- Protein: 13.4 g
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