Chicken-Noodle Casserole

Per Serving: Calories: 400 Fat: 13 g Carb: 35 g Fiber: 2 g Protein: 30 g

Chicken-Noodle Casserole
Chicken-Noodle Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    stalks celery, chopped

  • 1

    medium onion, chopped

  • 1

    Tbsp vegetsble oil

  • 2

    lbs chicken legs and/or thighs

  • 1/2

    tsp ground black pepper

  • 1

    tsp dried basil, crushed

  • 1/2

    tsp salt

  • 1

    slice bread

  • 1

    12 oz pkg jumbo or extra large egg noodles

  • 1

    8 oz container sour cream dip, cheddar French onion or French onion flavor

  • 2

    Tbsp all purpose flour

  • 2

    Tbsp fresh parsley

Directions

1. Preheat oven to 375 F. In a pan, cook 2/3 each of celery and onion in hot oil over medium heat for 3 mins. Add chicken, peper, basil and salt; cook for 2 mins. Add 6 cups of water. Bring to boiling; reduce het. Simmer, covered, 20 to 25 mins, until chicken is no longer pink. 2. For topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl, toss together bread, celery, and onions, set aside. 3. With a spoon, transfer chicken to cutting board. Add noodles to simmering broth; boil gently 7 to 8 mins just until tender, stirring occasionally. With spoon, transfer moodles, celery, and onions to 3 qt baking dish. 4. For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of hot broth until smooth. Add to broth in pan; cook and stir until boiling. 5. Chop chicken, then add to noodles in dish (no skin and bones). Gently stir in sauce. Sprinkle with topping, then lightly coat with nonstick cooking spray. 6. Bake, uncovered, for 30 to 35 mins until heted through and topping begins to brown. Top with parsley just before serving.

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