1 pound(s) boneless, skinless chicken breast halves, cut into 1/2-inch chunks
12 ounce(s) wide egg noodles
1 cup(s) fresh cilantro leaves, packed
1/2 cup(s) light sour cream
1 cup(s) Mexican-blend cheeses, shredded
Instructions
Heat large covered saucepot of salted water to boiling on high.
Preheat oven to 375 degrees F.
In 12-inch skillet, heat oil on medium-high. Add green pepper,
onion, garlic, and 1/2 teaspoon salt. Cook 4 to 5 minutes or until
golden brown, stirring occasionally. Add tomatoes, chipotle, and
cumin. Heat to simmering, stirring occasionally. Sprinkle chicken
with 1/4 teaspoon each salt and pepper. Add chicken to skillet.
Reduce heat to medium. Cover and cook 7 minutes, stirring
occasionally.
While chicken mixture simmers, add noodles to boiling water and
cook 5 minutes less than label directs. Drain well; return to pot. To
same pot, add chicken, cilantro, sour cream, and 1/2 teaspoon salt,
stirring to combine.
Spread mixture in even layer in glass or ceramic 3-quart baking
dish. Sprinkle with cheese. Bake, uncovered, 30 minutes or until
chicken is cooked (165 degrees F) and filling is bubbling.
Nutritional Information
(per serving)
Calories 470
Total Fat 14g
Saturated Fat 6g
Cholesterol 131mg
Sodium 990mg
Total Carbohydrate 55g
Dietary Fiber 5g
Sugars --
Protein 32g
Calcium --
Originally Submitted
5/18/2014
0 Out of 5 from
0 reviews
You can add this Chicken Noodle Casserole recipe to your own private DesktopCookbook.