Chicken Noodle Vegetable Bake

Chicken Noodle Vegetable Bake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 336.4
  • Total Fat: 7.6 g
  • Cholesterol: 81.5 mg
  • Sodium: 360.1 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.3 g

View full nutritional breakdown of Chicken Noodle Vegetable Bake calories by ingredient
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slight variation of tuna cassarole slight variation of tuna cassarole
Number of Servings: 8


    3 - boneless, skinless chicken breast, cubed
    1 - bag (16 oz.) extra wide egg noodles
    1 - bag (16 oz.) frozen peas & carrots mix
    1 - can cream of chicken soup
    1 - soup can of milk
    1/2 cup water
    10 saltine crackers, crushed


pre-heat oven to 375 degrees. Cube chicken and season to taste. Cook chicken in skillet with water until cooked thru. Cook pasta and vegetables according to package direstions. Add soup and milk to chicken and mix well. place pasta in glass baking or cassarole dish. Add vegetables and chicken mixture. Mix through. Top with crushed crackers. Bake at 375 for 15 - 20 minutes or until heated thru and top is crispy. Makes 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user METSMES.

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