In a covered pan, combine water, chicken breast, celery, onion, garlic powder and salt. Cook until chicken is done. Remove chicken from pan to cool.
In the remaining broth, cook the noodles until they are done and have absorbed most of the liquid.
Remove skin and bones from cooled chicken breasts. Cut meat into chunks and add to the cooked noodles. Add cream cheese, cream of mushroom soup and sour cream and stir until well mixed.
Pour into large 9" x 13" baking dish and sprinkle top with bread crumbs or crushed potato chips.
Bake at 325? for 45 minutes.
This is a good dish to make ahead and store in the fridge until time to reheat. Just wait to put the topping on until right before baking - otherwise it will get really soggy.
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|Serving Size: 1 Serving (664g)|
|Recipe Makes: 8|
|Calories from Fat: 1490 (83%)|
|Amt Per Serving||% DV|
|Total Fat 165.5g||221 %|
|Saturated Fat 91.4g||457 %|
|Monounsaturated Fat 41.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 544mg||167 %|
|Sodium 1993.3mg||69 %|
|Potassium 877.5mg||23 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 44.3g|
|Protein 36.9g||53 %|
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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: 1792
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