Chicken Noodle Bake
- Number of Servings: 4
Ingredients
2.5 oz Ronzoni Healthy Request Wide Noodles (2 cups)6 oz. fully cooked chicken breast, diced (1-1/2 cups)1 can condensed Cream of Mushroom Soup 1/3 cup skim milk1/2 cup diced carrots1/2 cup diced celery1/4 cup finely diced onion2/3 cup frozen peas1/4 tsp paprikaDash of pepper1/3 cup shredded colby jack cheese
Cook noodles according to package directions. Drain and rinse.
Steam diced carrots and celery in microwave until tender (approximately 2 - 3 minutes).
Bring condensed soup and milk just to a boil. Remove from heat.
Stir in carrots, celery, onions, peas, chicken, noodles, paprika, and pepper.
Spoon into a 1-1/2 quart baking dish. Bake at 350F for 30 minutes. Top with shredded cheese and bake an additional 5 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KJR8298.
Steam diced carrots and celery in microwave until tender (approximately 2 - 3 minutes).
Bring condensed soup and milk just to a boil. Remove from heat.
Stir in carrots, celery, onions, peas, chicken, noodles, paprika, and pepper.
Spoon into a 1-1/2 quart baking dish. Bake at 350F for 30 minutes. Top with shredded cheese and bake an additional 5 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KJR8298.
Nutritional Info Amount Per Serving
- Calories: 215.0
- Total Fat: 7.4 g
- Cholesterol: 28.5 mg
- Sodium: 676.0 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.3 g
- Protein: 15.8 g
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