Chicken Noodle Casserole

Serves: 6
Total Calories: 67


1/4 cup , uncooked egg noodle, (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


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.

Nutritional Facts:

Serves: 6
Total Calories: 67
Calories from Fat: 26

This Chicken Noodle Casserole recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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