Chicken & Noodle Pot Pie

Chicken & Noodle Pot Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.5
  • Total Fat: 16.3 g
  • Cholesterol: 86.5 mg
  • Sodium: 861.7 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 13.0 g

View full nutritional breakdown of Chicken & Noodle Pot Pie calories by ingredient
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Number of Servings: 8


    Parmesan Cheese, grated, 3 tbsp
    Roasting Chicken, light meat, 2 cup, chopped or diced
    Carrots, raw, 1 cup, chopped
    Celery, raw, 1 cup, diced
    Onions, raw, 1 cup, chopped
    Parsley, 2 tbsp
    *Alfredo sauce (Newman's Own) 1/4 c, 2.5 cup
    *8 Sister Shubert's Yeast Dinner Rolls
    *Cardio Choice Light Buttery Spread, 3 tbsp
    *12 oz bag Egg Noodles


Preheat oven to 350 F. Spray a baking dish. Bring 8 cups of water to boil in a large saucepan. Add egg noodles and cook according to package directions. Drain. Place onions and 1 Tbsp. water in a microwave safe bowl, cover and microwave on high for 1 minute or until onions are tender. In a large mixing bowl, combine noodles with onions, carrots, celery, Alfredo sauce, chicken and parsley and combine well. Spoon mixture into prepared baking dish. Warm yeast rolls for 1 minute in the microwave. In a small bowl, crumble yeast rolls and combine with butter and parmesan cheese. Sprinkle crumbs over noodle mixture. Bake 35 to 40 minutes. Cover dish loosley with aluminum foil if toppings begin to brown too quickly.

Serving Size: Serves: 8

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