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INGREDIENTS

4 stalks Celery chopped
1 whole onion chopped
1 tablespoon Vegetable oil
2 pounds Chicken breasts boneless and skinless
1/2 teaspoon Ground black pepper
1 teaspoon Dried thyme
1/2 teaspoon Salt
1 slice Bread
12 ounces Extra Wide Egg Noodles
8 ounces french onion sour cream dip
2 tablespoons All purpose flour
2 tablespoons Fresh parsley

Servings

INSTRUCTIONS

1. Preheat oven to 375. In a skillet sauté 2/3 of the celery and onion in hot vegetable oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water, bring to boil; reduce heat. simmer, covered, 20-25 minutes until chicken is no longer pink.

2. Meanwhile, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl, toss it all together. Set aside.

3. With a slotted spoon, transfer chicken to a cutting board. Add noodles to simmering broth; boil 7-8 minutes until done. With slotted spoon, transfer noodles, celery, and onion to baking dish.

4. In a separate bowl, whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add this mixture to broth; cook and stir until boiling.

5. Meanwhile, chop chicken and add to noodles in dish. Stir in sauce. Sprinkle with topping then lightly coat with cooking spray.

6. Bake uncovered for 30-35 minutes until heated through and topping begins to brown. Top with parsley.

NOTES

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Chicken-noodle casserole

4 stalks Celery chopped 
1 whole onion chopped 
1 tablespoon Vegetable oil 
2 pounds Chicken breasts boneless and skinless 
1/2 teaspoon Ground black pepper  
1 teaspoon Dried thyme 
1/2 teaspoon Salt 
1 slice Bread 
12 ounces Extra Wide Egg Noodles  
8 ounces french onion sour cream dip 
2 tablespoons All purpose flour 
2 tablespoons Fresh parsley

1. Preheat oven to 375. In a skillet sauté 2/3 of the celery and onion in hot vegetable oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add  6 cups of water, bring to boil; reduce heat. simmer, covered, 20-25 minutes until chicken is no longer pink.

2. Meanwhile, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl, toss it all together. Set aside.

3. With a slotted spoon, transfer chicken to a cutting board. Add noodles to simmering broth; boil 7-8 minutes until done. With slotted spoon, transfer noodles, celery, and onion to baking dish.

4. In a separate bowl, whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add this mixture to broth; cook and stir until boiling.

5. Meanwhile, chop chicken and add to noodles in dish. Stir in sauce. Sprinkle with topping then lightly coat with cooking spray.

6. Bake uncovered for 30-35 minutes until heated through and topping begins to brown. Top with parsley.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 317
Calories from Fat: 43 (14%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.3g
Cholesterol 101.5mg		31 %
Sodium 113.5mg		4 %
Potassium 453.7mg		12 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 2g	8 %
	Sugars, other 31.9g
Protein 32.8g		47 %
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.

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Calories per serving: 317

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