Low Carb Chicken "Noodle" Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
200 gram(s) Gnooda Keto Pasta (lupin flour) (1 package of noodles, - 4 servings - cooked per package instructions) 1 can *Campbells Cream of Chicken Soup 1/2 C 1 can *Campbells Cream of Mushroom Soup 1 can Cream of Celery Soup 1 cup Peas and carrots, frozen 2 cans Great Value - Canned - Chunk Chicken Breast In Water 2 tbsp Heavy Whipping Cream - combined with water to rinse cans as soup is condensed.5 cup (8 fl oz) Water, tap
Preheat oven to 350 degrees
Boil Gnooda keto pasta in hot water per package directions until cooked. (I recommend salting your water.) Strain and set aside.
In large glass baking dish add noodles, all three soups, 2 cans of chicken and frozen peas and carrots.
Add whipping cream and water to each can of soup and stir to remove any soup left in the can and this will help to hydrate the soups as they are condensed. Then add to pan as well.
Stir all ingredients together in pan then bake for 20-30 minutes.
Serving Size: makes 8 servings in a 10 x 14 baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user RANNVEIGS.
Boil Gnooda keto pasta in hot water per package directions until cooked. (I recommend salting your water.) Strain and set aside.
In large glass baking dish add noodles, all three soups, 2 cans of chicken and frozen peas and carrots.
Add whipping cream and water to each can of soup and stir to remove any soup left in the can and this will help to hydrate the soups as they are condensed. Then add to pan as well.
Stir all ingredients together in pan then bake for 20-30 minutes.
Serving Size: makes 8 servings in a 10 x 14 baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user RANNVEIGS.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 11.7 g
- Cholesterol: 137.1 mg
- Sodium: 1,137.6 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 9.5 g
- Protein: 26.7 g
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