Chicken Noodle Casserole

Course : Chicken
Serves: 4
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1/2 teaspoon light olive oil with a dash of toasted sesame oil
2 cloves peeled garlic -- bashed and chopped
1 1/2 cups canned great northern beans -- drained and rinsed
1 teaspoon scandinavian ethmix
1/2 cup no-salt added chicken stock
1 cup evaporated skim milk
2 tablespoons freshly squeezed lemon juice
12 medium mushrooms -- sliced in thirds from top to bottom
1/8 teaspoon salt
1/8 teaspoon white pepper
10 ounces cooked chicken breast meat -- (prepared fresh canned or leftover)
2 cups frozen peas
1/4 cup chopped pimentos
2 tablespoons arrowroot mixed with
1/4 cup de-alcoholized chardonnay
8 ounces fast cooking dry spinach fettuccine
4 teaspoons freshly grated parmesan cheese

Preparation / Directions:

1. Heat the oil in a high sided frying pan over medium high heat. Add the garlic and cook just to release the flavorful oils, 1 minute. Add 2/3 of the beans and the spice mix and cook for 2 minutes to heat through. Place in a blender jar with the chicken stock and whiz for 1 full minute or until perfectly smooth. Pour the evaporated skim milk into the blender with the motor running on a slow speed. Set the sauce aside. 2. Pour the lemon juice over the sliced mushrooms and toss to mix. Heat a medium size frying pan over medium high heat and add the mushrooms, which will brown nicely because of the lemon juice in about 3 or 4 minutes. Add the salt and pepper while the mushrooms are frying. Add the chicken, remaining beans, peas and pimentos then pour in the blended, smooth sauce. 3. As soon as the sauce is hot, pull the pan off the heat, add the arrowroot slurry and heat to provide a lovely gloss. Cover and keep warm. 4. Bring water to a boil in a large pot, add the pasta, stir into the hot sauce, and cook for 4 minutes. Drain through a colander, and dust with the Parmesan cheese.


Nutritional Information:

119 Calories (kcal); 1g Total Fat; (4% calories from fat); 10g Protein; 20g Carbohydrate; 2mg Cholesterol; 223mg Sodium

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