Chicken Noodle Casserole

Ingredients

• Onions

  Raw

  2 slice, medium or 28g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Baby carrots

  Baby, raw

  1 cup or 246g

• Celery

  Raw

  1 stalk, medium or 40g

• Margarine-butter blend

  Margarine-like, soybean oil and butter

  3 tbsp or 42g

• Wheat flour

  White, all-purpose, enriched, bleached

  3 tbsp or 23g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Egg noodles

  Cooked, enriched

  1 cup or 160g

• Mexican cheese

  Blend, reduced fat

  1 ¼ cup, shredded or 141g

Directions

1. In large skillet heat oil. Then sauté onion and garlic.
2. Add diced chicken. Brown.
3. Add broth, diced carrots and celery. Bring to a boil.
4. Reduce heat. Cover and simmer for 10-15 mins.
5. Meanwhile, in a separate pan melt butter. Stir in flour, salt and pepper. Bring to a boil. Cook and stir for 2 min until thick.
6. Remove from heat; gradually stir 3/4 cup of cheese until melted.
7. Stir over top of chicken mixture. Mix well.
8. Coat baking dish with nonstick spray. Place noodles in baking dish then stir in chicken mixture.
9. Bake uncover for 20 min at 350 degrees
10. Coat with remaining cheese and allow to melt.

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