Creamy chicken pasta
Prepare: vemicelli according to package directions; drain. Return to pot and toss with chicken broth.
Stir: together chooped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11-x7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake: covered at 350* for 30 minutes; uncover and bake 5 more minutes of until cheese is melted and bubbly.
NOTE: Freeze unbaked casserole uo to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 12 | ||
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Calories: 382 | ||
Calories from Fat: 151 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 66.7mg | 21 % | |
Sodium 721.6mg | 25 % | |
Potassium 254.7mg | 7 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 35g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
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