Lower Fat Cheesy Chicken and Noodles - OAMC |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A nice creamy lowfat casserole. You can use 1 can reduced fat cream of chicken soup instead of the white sauce if desired. Ingredients:
1/4 cup flour |
2 teaspoons chicken base (i use better than bouillon) |
1 1/2 cups milk (skim works fine) |
8 ounces egg noodles |
1 1/2 cups low fat cottage cheese |
1/2 cup diced celery |
1/2 cup diced onion |
1/2 cup diced green pepper |
2 cups chopped cooked chicken |
1 cup shredded mozzarella cheese (low fat or fat free) |
1 1/2 cups chicken broth |
1/2 cup grated parmesan cheese |
4 ounces sliced mushrooms |
1/2 teaspoon fresh thyme |
1 garlic clove, minced |
1 cup frozen carrots |
Directions:
1. To make white sauce:.
2. Mix together the chicken base and flour in a large glass measuring cup. Add milk gradually and whisk to blend.
3. Place in microwave and heat for 1 minute on high. Remove from oven and whisk.
4. Repeat heating and whisking until mixture thickens. Proceed with remaining recipe.
5. Cook noodles according to package directions but for only half the time.
6. Drain and rinse with cool water.
7. Put cottage cheese in a food processor or blender. Blend until smooth.
8. In a large skillet, place celery, onion and green pepper. Add chicken broth and cook until vegetables are tender.
9. In a large bowl, place noodles, cottage cheese, vegetables, white sauce, chicken, parmesan cheese, mushrooms, carrots and seasoning.
10. Stir to mix.
11. Place mixture in a large zipper freezer bag.
12. Seal and freeze.
13. To serve:.
14. Thaw mixture in fridge.
15. Spray a 9 x 13 pan with cooking spray.
16. dump mixture in pan and bake at 350 degrees, covered with foil, for 45 minutes to an hour or until heated through.
17. You can also just make the sauce/chicken/veggie mixture and freeze in a baggie. Cook the noodles fresh on cooking day and mix with the thawed sauce and bake as above.
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