Recipes

Name: Chicken-Noodle Casserole
Prep time: 20 s
Cook time: 60 s
Yield: 8 Servings
Cuisine: American
Ingredients: 4 stalks celery; chopped (2 cups); divided; 1 medium onion; chopped (½ cup); divided; 2 teaspoons canola oil; 2 pounds skinless; chicken legs and/or thighs; ½ teaspoon ground pepper; 1 teaspoon dried thyme; crushed; ¾ teaspoon salt; 6 cups water; 1 slice bread; 10 ounces jumbo or extra-large egg noodles; 8 ounces light sour cream; 2 tablespoons all-purpose flour; ½ teaspoon garlic powder; Nonstick cooking spray; 2 tablespoons minced fresh parsley

Main dish, poultry

Chicken-Noodle Casserole

Overview

Enjoy this creamy version of classic chicken-noodle casserole with fewer calories and less fat when you're craving comfort food for dinner.

Prep time 20

Cook Time 60

Total Time 80

External Id

REC0039649

Nutritional Information

Makes: 8 Servings

Calories 287kcal

Fat 9g

Saturated Fat 3g

Cholesterol 98mg

Sodium 340mg

Carbohydrates 33g

Dietary Fiber 2g

Total sugars 2g

Protein 19g

Potassium 389mg

Instructions

STEP 1 Preheat oven to 375°F. In a Dutch oven, cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Add the water. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.

STEP 2 Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl, toss together the bread, celery and onion; set aside.

STEP 3 Using a slotted spoon, transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth in Dutch oven; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery and onion to a 3-quart baking dish.

STEP 4 For sauce, in a bowl whisk together sour cream, flour and garlic powder. Gradually whisk in 1 cup of the hot broth until smooth. Add sour cream mixture to broth in Dutch oven; cook and stir until boiling.

STEP 5 Remove chicken from bones, chop and add to the noodles in the baking dish. Gently stir in sauce. Sprinkle with bread topping, then lightly coat with cooking spray. Bake, uncovered, for 30 to 35 minutes or until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Ingredients

4 stalks celery, chopped (2 cups) , divided

1 medium onion, chopped (½ cup) , divided

2 teaspoons canola oil

2 pounds skinless, chicken legs and/or thighs

½ teaspoon ground pepper

1 teaspoon dried thyme , crushed

¾ teaspoon salt

6 cups water

1 slice bread

10 ounces jumbo or extra-large egg noodles

8 ounces light sour cream

2 tablespoons all-purpose flour

½ teaspoon garlic powder

Nonstick cooking spray

2 tablespoons minced fresh parsley

*A health-promoting diet focuses on a variety of nutrient-dense foods, including vegetables, fruits, whole grains, lean proteins, and healthy fats from nuts and plant oils. Limit intake of both saturated fat and added sugars to less than 10% of your daily calories, and sodium to less than 2,300 mg per day. 2,000 calories a day is used for general nutrition advice, but your calorie and other nutrient needs may vary. For dietary guidance specific to you, consult a healthcare provider.