SMALL CHICKEN N NOODLE CASSEROLE
9 BY 9 OR 8 BY 8 PAN        PREHEATED 350*    25-30 MINS.

INGREDIENTS:
1 COOKED CHICKEN BREAST, ABOUT 9-12 OZ.  
6 OZ. EGG NOODLES
1  10.5 OZ CAN CREAM OF CHICKEN SOUP
1  15 OZ CAN PEAS/CARROTS COMBO, DRAINED
4 OZ. GRATED SHARP CHEDDAR CHEESE
1/4 CUP CHICKEN BROTH
SEASONINGS:  1/4 TEASPOON EACH ONION POWDER, GARLIC POWDER, ITALIAN SEASONING, SALT, BLACK PEPPER. I ALSO ADDED LEMON PEPPER.

BOIL EGG NOODLES, DRAIN, SET ASIDE.
CUT UP PRE-COOKED CHICKEN INTO BITE-SIZE PIECES.
IN LARGE BOWL:  COMBINE SOUP, CHICKEN BROTH, PEAS AND CARROTS.  STIR TOGETHER TIL COMBINED.
ADD CHICKEN PIECES.  STIR TOGETHER.
ADD COOKED NOODLES AND SEASONINGS.  STIR TIL COMBINED.
SPRAY A 9 X 9 OR 8 X 8 INCH BAKING PAN.  
(NOTE:  I LINE MY PAN WITH ALUMINUM FOIL FIRST FOR EASY CLEAN-UP THEN SPRAY THE FOIL).
TOPPING:
IN SMALL BOWL MIX:
1/2 CUP CRUSHED CRACKERS (RITZ OR CHEEZ-ITS).
4 TABLESPOONS MELTED BUTTER.
STIR TOGETHER TIL COMBINED.
IN CASSEROLE DISH POUR THE BOWL OF CHICKEN N NOODLE MIXTURE.  SPREAD IT EVENLY.
TOP WITH GRATED CHEESE, EVENLY.
IF YOU ARE USING TOPPING, SPRINKLE ON TOP OF CHEESE EVENLY AS YOU CAN.
BAKE UNCOVERED IN 350* OVEN FOR 25-30 MINS. TIL TOP STARTS TO BROWN.
PERSONAL NOTES:
1.  I PRE-BAKED MY CHICKEN BREAST IN THE TOASTER OVEN THE NIGHT BEFORE.  IT WEIGHED 10.5 OZ.
2.  I AM SURE YOU COULD USE ANY CHICKEN FOR THIS DISH.
3. I COUNTED THE CALORIES FOR THE DISH.
COMPLETE CASSEROLE WITH CRACKER TOPPING: 2540 CALS. 
WITHOUT CRACKER TOPPING: 2130 CALS.
1/4 PORTION WITH TOPPING: 635 CALS.  WITHOUT TOP: 535 CALS.
1/6 PORTION WITH TOPPING: 425 CALS.  WITHOUT TOP:  355 CALS.

Last edited by quiltbea (Today 8:26 am)