Scalloped Chicken and Noodles

4 Servings
100% would make this recipe for Scalloped Chicken and Noodles again.

Another Joanna Lund recipe I love and always make

1 : 00

0 : 20

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Scalloped Chicken and Noodles recipe as Favorite
Recipe look good to you?

Scalloped Chicken and Noodles Ingredients

1 can Healthy Request Cream of Chicken Soup -- (1 oz.) (1 to 10 3/4)	1 cup diced cooked chicken breast -- (6 oz.)
1/3 cup Carnation Nonfat Dry Milk Powder	1/2 cup sliced mushrooms -- (one 2.5 oz can) drained
1 cup water	1 tsp dried parsley flakes
1/2 cup finely chopped onion	1/4 tsp black pepper
1 1/2 cups hot cooked noodles -- rinsed and drained	Ritz Reduced Fat Crackers -- made into crumbs
1/2 cup frozen peas -- thawed	1/4 cup grated Kraft fat-free Parmesan Cheese -- (3/4 oz.)

Instructions for Scalloped Chicken and Noodles

Preheat oven to 350. Spray an 8x8 pan with butter-flavored cooking spray. In medium saucepan, combine chicken soup, dry milk powder, water, and onion. Cook over medium heat until mixtrure is heated through, stirring often. Stir in noodles, peas, chicken, mushrooms, parsley flakes, and black peppper. Spread mixture into prepared baking dish. In small bowl, combine cracker crums and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 minutes. Place baking dish on on a wire rack and let set for 2-3 minutes. Divide into 4 servings.

Hints:
1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Black pepper

Chicken

Chicken Breast

Milk

Mushrooms

Onion

Parmesan

Parsley

Peas

Main Dish Bake Winter American Chicken Dinner

for flavor and categorization

HE: 1 3/4 protein; 1 1/4 bread; 1/2 vegetable; 1/4 skim milk; 1/2 slider; 5 optional calories 268 Calories; 4 gm fat; 22 gm protein; 36 gm carbohydrates; 565 mg sodium; 99 mg calcium; 3 gm fiber Diabetic: 2 Meat; 2 Starch My notes: The topping adds so much to this casserole. I really like regular (non fat-free) Parmesan & recipes don't call for much of it, so I use regular. You won't believe the wonderful aroma of this casserole. It will be difficult to let it set for 2-3 minutes before digging in!! Also: I use Tyson frozen chicken breast from Sam's club them, NOTES : From Grandma's Comfort Food Made Healthy (This is one of my family's favorites - even my teenager loves it!! . . . I made a quadruple recipe - took half to church, froze one whole recipe and we ate the other one. There's never leftovers of this one.) (I hope your family enjoys it as much as mine. It is one of our favorites that I make over and over again. . . . My notes: The topping adds so much to this casserole. I really like regular (non fat-free) Parmesan & recipes don't call for much of it, so I use regular. You won't believe the wonderful aroma of this casserole. It will be difficult to let it set for 2-3 minutes before digging in!! (Very generous serving and "very" good. I am cooking a lot of HE recipes and hubby likes most of them. He liked this one. . . . I had 3 cooked chicken breast in the fridge. Would you believe I will get 3 recipes from those? Now that is economical!!) (Yes, a little meat goes a long way. Healthier AND saves money. JoAnna's recipes strike me that way, I'm satisfied so I don't keep rooting around for other stuff to eat.) (I "absolutely" love this. Have made it twice this I usually mae a double recipe and freeze the leftovers. They are so good even frozen for weeks! [I posted this recipe.]