Casseroles recipes

Chicken Noodle Casserole

Course : Casseroles
Serves: 6

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Ingredients:

5 medium boneless chicken breasts

1 medium yellow onion -- peeled and whole

2 stalks celery -- halved

2 medium carrots -- whole

1 teaspoon salt and pepper -- to taste

1 teaspoon Onion powder -- to taste

1 tablespoon chicken bouillon granules

1 cup green pepper -- diced

1 cup onion -- diced

1 cup celery -- diced

1 stick butter

1 can cream of mushroom soup

1 cup pimiento -- chopped

1 cup mushrooms -- sliced

1/2 pound velveeta cheese -- grated

1 package wide noodles

Preparation / Directions:

STEW CHICKEN BREASTS: Place rinsed chicken breasts, onion, celery stalks, and carrot in Dutch oven and cover with water. Add salt, pepper, and onion powder to taste. When the water starts to boil add bouillon granules. Cover and simmer for 2 hours. Remove chicken and cool slightly. Cut into bite size chunks. Remove onion, celery, and carrots from broth. Strain broth through a coffee filter to trap all the sediment. Cook package of noodles in broth, adding water if necessary. When noodles are cooked, combine all the other ingredients. Pour into a casserole dish, and heat as needed. This freezes well and is a popular dish.

Nutritional Information:

204 Calories (kcal); 17g Total Fat; (73% calories from fat); 2g Protein; 12g Carbohydrate; 42mg Cholesterol; 555mg Sodium

Chicken Noodle Casserole

Ingredients:

Preparation / Directions:

Nutritional Information:

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