Chicken Noodle Casserole Recipe
Just plain healthy recipe...
Lighten up the favorite of Chicken Noodle Casserole with a few simple substitutions. You will still enjoy a hearty casserole main dish.
8 ounces wide egg noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tablespoons grated Parmesan cheese, divided
1/2 cup egg substitute
2 tablespoons Dijon mustard
1-1/2 cup chopped broccoli, blanched and drained
1-1/2 cup skinless, boneless chicken breast, cooked
2 tablespoons breadcrumbs
Prepare egg noodles according to package directions; drain. Heat oven to 350-degrees. Whisk the sour cream, chicken broth, 2 tablespoons of the Parmesan cheese, egg substitute and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well.
Transfer the mixture to a 9 x 12-inch baking dish.
Stir the remaining 2 tablespoons of grated cheese and bread crumbs in a small bowl and sprinkle over casserole. Bake uncovered until bubbling around the edges and the top is golden brown, about 35 minutes.
Let stand 5 minutes before serving.
Yield: 4 servings
Serving size: 1 serving
Calories: 246; Total Fat: 5.16g; Cholesterol: 61.5mg; Carbohydrates: 21.9g; Protein: 27.8g; Sodium: 449mg