1 12 ounce package jumbo or extra-large egg noodles
1 8 ounce container sour cream dip, cheddar French onion dip, or French onion dip
2 tablespoons all-purpose flour
Nonstick cooking spray
2 tablespoons fresh parsley
Instructions
1. Preheat oven to 375 degrees F. In a Dutch oven cook
two-thirds of the celery and two-thirds of the onion in hot
oil over medium heat for 3 minutes. Add chicken, pepper,
thyme, and salt; cook for 2 minutes. Add 6 cups of water.
Bring to boiling; reduce heat. Simmer, covered, for 20 to 25
minutes until chicken is no longer pink.
2. Meanwhile, for topping, tear bread in small pieces. Finely
chop remaining celery and onion. In a small bowl toss
together the bread, celery and onion; set aside.
3. With a slotted spoon transfer chicken to a cutting board
to cool slightly. Add noodles to simmering broth; boil gently
for 7 to 8 minutes, just until tender, stirring occasionally.
With a slotted spoon transfer noodles, celery, and onion to
a 3-quart baking dish.
4. For sauce, in a bowl whisk together sour cream dip and
flour. Gradually whisk in 1 cup of the hot broth until
smooth. Add sauce to broth in Dutch oven; cook and stir
until boiling.
5. Meanwhile, discard skin and bones from chicken. Chop
chicken, then add to noodles in dish. Gently stir in sauce.
Sprinkle with topping, then lightly coat with cooking spray.
6. Bake, uncovered, for 30 to 35 minutes until casserole is
heated through and topping begins to brown. Top with
parsley just before serving.
Nutrition Facts (Chicken-Noodle Casserole)-
Per serving- 400 kcal cal., 13 g fat (5 g sat. fat, 2 g
polyunsaturated fat, 3 g monounsatured fat), 147 mg chol.,
417 mg sodium, 38 g carb., 2 g fiber, 3 g sugar, 30 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Originally Submitted
2/8/2015
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