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Chicken Noodle Casserole

 

Chicken Noodle Casserole

What can beat chicken and noodles for a meal on a cool night? The spices are just right, the cheese makes it yummy AND it's low salt.

2 servings: 199 mg. sodium per serving

1 Tablespoon healthy oil
4 ounces dry Fettuccine noodles
1/2 cup chopped onion
1/2 cup low sodium chicken broth
1 Tablespoon white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 teaspoons cornstarch
6 ounces cooked chicken thigh, sliced thin
1 ounce grated sharp cheddar cheese

Prep. Instructions

1. Cook noodles according to package directions, omitting salt. Drain. Do not rinse.
2. Combine chicken broth, wine, Worcestershire sauce, pepper and cornstarch in a bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium low heat. Add onion. Cook until onion is soft, about 5 minutes, stirring occasionally.

2. Add chicken. Stir to combine. Cook 5 minutes, stirring occasionally.

3. Add chicken broth mixture. Stir to combine.

4. Add cooked noodles. Bring to a low boil; turn heat to simmer. Stir noodles continually until noodles have absorbed all liquid, about 3 to 4 minutes.

5. Sprinkle cheese evenly over top of noodles. Cover pan; heat for 2 to 3 more minutes, until cheese is melted. Serve.


judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds