Wednesday, September 16, 2009

Chicken and Egg Noodle Casserole


Serves: 2


  • 1/3 bag of Egg Noodles
  • 4 tbsp. Unsalted Margarine (I use Fleischmann's)
  • 2 Chicken Tenderloins/1 Chicken Breast
  • 2 Carrots, shredded
  • Assorted vegetables (beans, peas, etc.)
  • 4 tbsp. Flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 cup Chicken Broth
  • 1/2 cup (approx.) Bread Crumbs (I use 4C Salt Free Seasoned Bread Crumbs. They have to be the Salt Free ones, as the regular 4C Bread Crumbs have cheese).
  1. Cook noodles in lightly salted boiling water.  Drain and set aside.
  2. Dice chicken into chunks, then fully cook.
  3. Melt butter in a large skillet.
  4. Add grated carrots and vegetable(s).
  5. Cook until tender, and until the vegetables have soaked up most of the butter.
  6. Stir in flour, salt and pepper.
  7. Add chicken broth and stir until bubbly and thick.
  8. Add chicken and noodles, and stir until they are coated.
  9. Spoon into a baking dish.
  10. Sprinkle bread crumbs over the top.
  11. Bake at 400° for about 20-25 minutes, or until the top has browned slightly and the casserole is bubbly.
Our Reviews:

Shelley: So good, and relatively easy to make. I'm glad I finally found a noodle casserole without cream of something soup in it!

Ryan: Really good and really filling.

No comments:

Post a Comment