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Chicken Noodle Casserole |
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Serves: 6
Print this Recipe
prep: 20 min
bake: 45 min
1/4 cup uncooked egg noodles (8 ounces)
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) ready-to-serve chicken broth
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (10 ounces) frozen green peas
1 can (4 ounces) sliced mushrooms, drained
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1. Heat oven to 350°. Butter 3-quart casserole. Cook noodles ad directed on package, except cook 2 minutes less than package directions.
2. While noodles are cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and celery in oil about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
3. Drain noodles; place in casserole. Top with chicken mixture. Cover and bake 30 minutes; stir. Bake uncovered about 15 minutes longer or until liquid is absorbed.
wing it!
To make this casserole ahead: Cover the baked casserole with aluminum foil. Freeze it no longer than 2 months. About 1 hour before serving, heat oven to 350°. Bake in covered casserole 45 minutes. Uncover and bake 10 to 15 minutes longer or until hot.
1 SERVING: Calories 280 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 75mg; Sodium 910mg; Carbohydrate 27g (Dietary Fiber 4g); Protein 25g * % DAILY VALUE: Vitamin A 10%; Vitamin C 4%; Calcium 4%; Iron 20% * DIET EXCHANGES: 1 1/2 Starch, 1 Vegetable, 3 Lean Meat * CARBOHYDRATE CHOICES: 2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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