To find this recipe, I used the How to Cook Anything tool here on my blog and typed in Chicken. What is great about this tool is that you click off what ingredients you want to use and then it gives you a list of recipes that use those ingredients. You'll have to give it a try!
1 hour 10 min prep
Ingredients:
1 hour 10 min prep
Ingredients:
8 ounces egg noodles (I didn't have egg noodles, so I used Rotini)
1/2 cup onion
1 teaspoon minced garlic (1 clove)
1 tablespoon olive oil
1 lb chicken, cut in bite size pieces
1 cup chicken broth
1/2 cup diced carrot (3 carrots)
1/2 cup diced potato (1 medium potato)
1/4 cup sliced celery (2 sticks)
1/2 teaspoon sage
3 tablespoons butter
3 tablespoons flour
salt and pepper
1 1/2 cups milk
1 1/4 cups shredded cheddar cheese
1/2 cup onion
1 teaspoon minced garlic (1 clove)
1 tablespoon olive oil
1 lb chicken, cut in bite size pieces
1 cup chicken broth
1/2 cup diced carrot (3 carrots)
1/2 cup diced potato (1 medium potato)
1/4 cup sliced celery (2 sticks)
1/2 teaspoon sage
3 tablespoons butter
3 tablespoons flour
salt and pepper
1 1/2 cups milk
1 1/4 cups shredded cheddar cheese
Directions:
1.Cook noodles according to pkg instructions. (Don't overcook, they will cook more in oven.)
2.Saute onion and garlic in oil for 1 minute.
3.Add chicken and cook and stir for 2 minutes. (I browned the chicken)
4.Add broth, carrots, potatoes, celery and sage. (Let simmer until veggies are tender)
5.Set aside.
6.In saucepan, melt butter; add flour, salt and pepper.
7.Add milk, slowly. Cook and stir 3 minutes. (Until thick and bubbly)
8.Remove from heat; add cheddar cheese, stir until smooth.
9.Mix with the chicken mixture; stir in drained noodles.
10.Place in greased 3 qt casserole. (Top with shredded cheese)
11.Bake at 375* for 50 minutes.
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As you can see, I made a few alterations. I am not good at gauging how many vegetables will make 1/2 cup, etc. I think it is much more helpful when a recipe says the amount to use like 3 carrot sticks. I hope that addition is helpful.
We really enjoyed this recipe. This is a meal in one, but for more serving appeal really needs a side. I used steamed spinach. It was nice to have the 50 minutes in the oven to clean everything up so the after-dinner clean up was minimal.
For us diabetics, another benefit to this website is that it offers the Nutrition information for the recipe, taking some of the guesswork out of figuring out carb counts.
Nutrition Facts
Serving Size 1 (394g)
Recipe makes 4 servings
Calories 736
Calories from Fat 364 (49%)
Amount Per Serving %DV
Total Fat 40.5g 62%
Saturated Fat 19.2g 96%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 172mg 57%
Sodium 593mg 24%
Potassium 674mg 19%
Total Carbohydrate 57.1g 19%
Dietary Fiber 3.3g 13%
Sugars 3.2g
Protein 35.4g 70%
Vitamin A 3221mcg 64%
Vitamin B6 0.6mg 28%
Vitamin B12 1.1mcg 18%
Vitamin C 8mg 14%
Vitamin E 1mcg 5%
Calcium 413mg 41%
Iron 3mg 21%
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