This was supposed to be tuna noodle casserole, but I forgot that I used up my tuna the previous week. It was very good with chicken though. I was trying to use up ingredients in my pantry while keeping it low fat. The one thing I dont’ like that is fat free or reduced fat is cheese. If you know of a brand that tastes good, let me know!
Chicken Noodle Casserole
A Mrs. G Original
Ingredients:
6 oz. no yolk noodles
1 small onion, finely chopped
1 Tbsp .butter
3 Tbsp whole wheat flour
Pinch of salt
1 3/4 cups fat free, low sodium chicken broth
1 cup fat free milk
8 oz. frozen petite peas, thawed
12.5 oz. can premium white chicken, drained
1/2 cup cheddar cheese, shredded
2 Tbsp. Parmesan cheese
2 Tbsp. breadcrumbs
Directions:
1. Prehat oven to 375º. Prepare a 9×13 casserole dish with cooking spray. Cook noodles as directed on package; set aside.
2. Melt butter in a large skillet. Add onions and cook on medium heat until soft, about 5 minutes. Stir in flour and a pinch of salt, cooking an additional 2-3 minutes over medium-low heat.
3. Slowly whisk in chicken broth until well combined. Add the milk and bring to a boil. When boiling, add peas, and simmer on medium, stirring until the sauce thickens (about 6-8minutes). Add chicken and continue stirring for another minute.
4. Remove from heat and stir in cheddar chesse, mixing until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 – 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful
