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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy & very tasty chicken & noodles. I use a rotisserie chicken to save time. Good way to use left-over chicken also. I adapted this from a Paula Deen recipe so it is lower in sodium and fat. In addition to being delicious, it can be made ahead & refrigerated, cooked then frozen, or enjoyed right out of the oven. Ingredients:
2 cups cooked egg noodles |
1/3-1/2 cup slivered almonds, toasted |
2 (10 ounce) cans cream of mushroom soup (fat free) |
1/2 cup low sodium chicken broth |
1/4 cup dry sherry |
4 cups cooked chicken, diced |
3 cups shredded low-fat sharp cheddar cheese |
1/2 cup red bell pepper, diced |
1 (4 ounce) can sliced mushrooms, drained |
1 teaspoon poultry seasoning |
salt and pepper, to taste |
2 scallions, sliced on diagonal |
Directions:
1. Preheat oven to 350 degrees F.
2. While cooking the noodles, toast almond slivers in small skillet until golden brown.
3. In a large bowl, mix together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, almonds, bell pepper, mushrooms, and seasonings, and toss gently to combine.
4. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
5. Bake for 30 minutes, or until bubbly.
6. Sprinkle with sliced scallions and serve.
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