Chicken Noodle Casserole
Easy microwave chicken noodle casserole
Preparation time:About 10 minutes
Microwaving time: 17 minutes
Standing time: 15 minutes
Here’s a new version of an old-fashioned favorite. To make it, you cook the pasta right in the casserole—no need to boil and drain it separately.
2 cups regular-strength chicken broth
6 ounces dry wide egg noodles (about 3 1/4 cups)
1 can (4 oz.) mushroom stems and pieces
1 can (10 3/4 oz.) condensed reduced-salt cream of chicken soup
2 tablespoons instant minced onion
1/2 teaspoon dry rosemary
1/2 teaspoon pepper
2 cups bite-size pieces cooked chicken or 1 large can (12 1/2 oz.) chunk-style tuna, drained
1 cup frozen peas, thawed
1/4 cup toasted sliced almonds
Pour broth into a 3-quart microwave-safe casserole. Cover and microwave on HIGH (100%) for 3 minutes or until broth comes to a boil. Add noodles, pressing them down into broth. Cover and micro¬wave on HIGH (100%) for 8 minutes, stirring after 4 minutes. Remove casserole from oven; let stand, covered, for 5 minutes.
Stir in undrained mushrooms, soup, onion, rosemary, pepper, and chicken; stir to blend. Cover and microwave on HIGH (100%) for 5 minutes, stirring after 2 1/2 minutes. Mix in peas. Cover and microwave on HIGH (100%) for 1 minute. Remove casserole from oven and let stand, covered, for 10 minutes or until noodles are tender when pierced. Garnish with almonds. Makes about 4 servings.
Per serving: 477 calories, 33 g protein, 47 g carbohydrates, 17 g total fat, 102 mg cholesterol, 1,090 mg sodium
