Chicken Vegetable Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken broth, 6 cupsChicken breasts, no skin, bone and skin removed, 2 breastsCelery, raw - 4 stalksBaby carrots - 8 ounces (about 30 pieces)Onion, raw - 1 mediumStick Margarine - 2 tablespoonsEnriched Egg Noodles - 3 cups
Pour chicken broth into a large pot; add chicken breasts and cook over a medium heat. Cover pot with lid.
While this is cooking, chop celery and onion into small pieces. Add vegetables and margarine to broth. Cover and let simmer until vegetables are cooked through but not mushy, about 30 minutes. At this point, if the chicken breasts have not started to fall apart, carefully remove them from the pot and cut them into bite-size pieces. Return chicken to the pot.
Stir in egg noodles and cover pot. Turn heat down to medium low and let cook until the liquid is absorbed, about 20-25 minutes.
Makes 4 - 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTYWANDA.
While this is cooking, chop celery and onion into small pieces. Add vegetables and margarine to broth. Cover and let simmer until vegetables are cooked through but not mushy, about 30 minutes. At this point, if the chicken breasts have not started to fall apart, carefully remove them from the pot and cut them into bite-size pieces. Return chicken to the pot.
Stir in egg noodles and cover pot. Turn heat down to medium low and let cook until the liquid is absorbed, about 20-25 minutes.
Makes 4 - 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTYWANDA.
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 8.0 g
- Cholesterol: 103.0 mg
- Sodium: 1,643.7 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.2 g
- Protein: 34.0 g
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