Chicken and Noodles Parmesan
2015-08-08- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
Average Member Rating
(4.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
348 -
Total Fat
14 g -
Saturated Fat
4 g -
Cholesterol
91 mg -
Sodium
836 mg -
Potassium
450 mg -
Carbohydrates
31 g -
Dietary Fiber
3 g -
Sugars
4 g -
Protein
24 g
Ingredients
- 1 tablespoon oil
- 3/4 pound boneless skinless chicken breast cut into 1-in pieces, or 1.5 cups of leftover cooked chicken
- 1-3/4 cup (14 ounce can) chicken broth
- 3-3/4 cups (6 ounces) Light & Fluffy wide egg noodles, uncooked
- 1 package (16 ounces) frozen broccoli, carrots, and cauliflower
- 1/4 teaspoon pepper
- 1 can cream of chicken soup, undiluted
- 3/4 cup milk
- 3/4 cup grated Parmesan cheese, divided
Method
Step 1
Cook chicken in oil over medium heat, 5 minutes until no longer pink.
Step 2
Add broth and bring to a boil. Add noodles, vegetables, and pepper, stirring to coat noodles with liquid. Bring to a boil.
Step 3
Reduce heat. Cover and simmer 10 minutes, stirring every 2 minutes.
Step 4
Meanwhile in a bowl mix soup, milk, and half of cheese until smooth. Stir into chicken mixture. Heat through. Sprinkle with remaining cheese.