Eileen's Golden Chicken Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The color is beautiful. It's a delicious way to increase the vegetable intake for your family. Ingredients:
1 (12 ounce) package wide egg noodles |
2 teaspoons butter |
3 chicken breast halves, cut in bite-sized pieces |
1 tablespoon oil |
1 onion, finely chopped |
1/2 red bell pepper, chopped |
1 teaspoon garlic, minced |
2 large carrots, cut in matchstick |
1/2 cup frozen peas |
1 (4 ounce) can sliced mushrooms, drained (optional) |
1 (10 1/2 ounce) can condensed golden mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 1/4 cups 1% low-fat milk |
1/4 cup white wine |
1/2 teaspoon onion powder |
1/4 teaspoon salt |
1 dash pepper |
Directions:
1. Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
2. Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
3. Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
4. Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
5. * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with 1/2 cup (1/4 cup milk & 1/4 cup water) mixture adding more if needed.
6. * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
7. * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it’s place.
8. * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.
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