Easy Chicken and Noodle Casserole

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 50 minutes

Składniki

2 cups shredded chicken (I like to use rotisserie chicken)

10 ¾ ounces condensed cream of chicken soup (1 can)

1 cup sour cream (I used light)

¼ cup chopped onion (optional)

½ cup chopped mushrooms (optional)

1 red bell pepper (chopped, optional)

½ cup frozen peas

garlic salt, to taste

salt and pepper, to taste

16 ounces egg noodles (cooked, follow the cooking instructions on the package)

Wskazówki

Preheat oven to 350 degrees.

While the oven preheats, cook the egg noodles according to the package directions.

Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.

Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).

Wartości Odżywcze

• Kalorie: 385 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Trans: 1 g
• Cholesterol: 92 mg
• Sód: 331 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 19 g