CHICKEN NOODLE CASSEROLE
Source of Recipe
WW
Recipe Introduction
SERVES: 6
WW POINTS PER SERVING: 7
List of Ingredients
1/2 pound no-yolk egg noodles
3 tbsp. All purpose flour
1 cup reduced-sodium chicken broth (separated)
2 teaspoons canola oil
1 small onion -- finely chopped
2 cups fat-free milk
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh tarragon
1/2 tsp. salt
freshly ground pepper
1 pkg frozen peas -- (10-ounce)
2 cups chopped cooked chicken
1/2 cup shredded reduced-fat cheddar or Swiss cheese -- (2 ounces)
Recipe
1. Preheat oven to 350. Spray a 2-qt. high-sided baking dish with nonstick spray.
2. Cook the noodles according to package directions, omitting the salt. Drain & set aside.
3. Meanwhile, whisk the flour & ½ cup of the broth in a small bowl until the flour dissolves.
4. Heat the oil in a large saucepan over medium heat. Add the onion & cook, stirring frequently, until softened, about 3 minutes. Stir in the milk and the remaining ½ cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook, stirring constantly, until the sauce bubbles & thickens, about 3 minutes. Stir in the mustard, tarragon, salt & pepper.
5. Remove the pan from the heat & stir in the noodles, peas, chicken, and cheese. Pour the mixture into the baking dish. Bake until bubbling and golden brown, about 40 minutes. Let stand about 5 minutes before serving.
Per Serving (1 ½ cups): 343 calories, 6 g fat, 1 g sat fat, 0 g trans fat, 42 mg Chol, 543 mg sodium, 44 g carb, 4 g fiber, 28 g protein, 200 mg calcium
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