Ingredients
- 5 cups uncooked noodles
- 1/2 cup grated parmesan cheese
- 1 egg lightly beaten
- 1 tbs garlic powder
- 1-1/4 tsp pepper - divided
- 1 lb chicken tenderloins
- 1 medium onion - sliced
- 3 tbs butter
- 1-3/4 cups half and half - divided
- 2 cups (8oz) shredded skim mozzarella
- 1 can (10-3/4 oz) ff cream of chicken soup
- 1/2 cup white wine or chicken broth
- 1 tbs dried parsley flakes
Preparation
Step 1
Cook noodles. In a large bowl, combine the parmesan cheese, egg, garlic powder and 1tsp pepper; set aside. Drain noodles and rinse in cold water; add egg mixture, set aside.
In a large skillet, cook the chicken, onion and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup half and half - heat through.
In a greased 13x9 baking dish, layer half of the noodle mixture, chicken mixture, mozzarella cheese. Repeat layers.Combine the soup, wine and parsley and remaining cream; pour over top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 40 minutes. Bake uncovered for 15-20 minutes longer or until bubbly and cheese is melted.
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