Ingredients
-
1/4
-
1
-
4
-
1/2
-
1/4
-
1 1/4
-
1/2
-
1/2
-
3/4
-
-
8
-
1 1/2
-
1
-
-
Directions
Chicken, Mushroom, and Noodle Casserole, Similar to tuna noodle casserole, but made with chicken , I changed this recipe quite a bit I’m very glad that I did, too! What I basically did was I marinated the chicken in dried thyme, lemon juice, and lemon zest overnight instead of adding just the thyme during the recipes creation I cooked up the chicken as directed and then followed the rest of the recipe’s processs BTW, used the No Yolk broad egg white noodles (about 6 ounces cooked), and doubled the mushrooms For my fellow Weight Watchers folks, it came out to 7 pts for 6 servings by using those noodles and Lactaid 100% NonFat Milk and Kraft’s Natural Shredded Cheese Their version gets a 3 while I give mine a 4 or 4 5 because I feel that it needed more mushrooms
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Steps
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1
Done
|
Preheat Oven to 350; in a Saucepan Over Med-High Heat, Melt the Butter. |
|
2
Done
|
Add in the Onions, Mushrooms, and Celery; Saute Until Tender, About Minutes. |
|
3
Done
|
Add in the Flour and Stir Until Bubbly; Add in the Stock, Milk, Thyme, Salt, and Pepper; Stir Until Thickened, About 2 Minutes; Taste and Adjust With Salt and Pepper. |
|
4
Done
|
Put the Noodles and Chicken in a Lightly Sprayed or Oiled 2 Quart Casserole; Add the Mushroom Sauce and Mix Well. |
|
5
Done
|
Top With Cheese; Bake, Uncovered, Until Bubbly, 25-30 Minutes. |
|
6
Done
|
Let Stand For 5-10 Minutes Before Serving. |
