Boil the chicken breast in the quart of water.
Pull chicken out of stock and set out to cool.
Add can of broth into water and bring to a boil. Add the egg noodles.
While the noodles are cooking, in a frying pan melt the butter and slice up the pepper - bigger slices if you like the pepper, smaller if you don't.
Preheat your oven to 350 degrees at this point.
Saute peppers in butter.
Once peppers are done add the large can of cream of soup. Turn off burner, as not to cook, but to mix soup with the peppers easier.
Cut up cooked (cooled) chicken breast into chunks.
Drain noodles when they are done. Place the noodles back into the stock pan. Add pepper, cream of soup 'sauce' and chicken chunks to the noodles and mix well.
Place into a 9 x 13 baking dish top with Mozzarella and bake in a 350 degree oven til cheese is light brown.
(Best served with a Caesar Salad)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 6|
|Calories from Fat: 292 (41%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 166.7mg||51 %|
|Sodium 1309.8mg||45 %|
|Potassium 407.4mg||11 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 58.6g|
|Protein 43.6g||62 %|
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: 715
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