Zutaten für Autumn Noodle Bake
- 1 pound wide egg noodles
- 2 cups cooked and shredded chicken
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- Carrot (part of 1 cup chopped vegetables)
- Cut Green Beans
- 1/2 cup milk
- 1/2 cup water (optional, as alternative to milk)
- Broccoli (part of 1 cup chopped vegetables)
- Peas (part of 1 cup chopped vegetables)
- Salt and pepper to taste
- Cooking spray or butter (for greasing dish)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
- 2 tablespoons chopped green onions (for garnish, optional)
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Zubereitung von Autumn Noodle Bake
- Preheat oven to 350°F (175°C).
- Cook 1 pound of noodles according to package directions. Drain and set aside.
- In a large bowl, combine the cooked noodles, 2 cups cooked and shredded chicken, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk or water, 1 cup chopped vegetables (such as carrots, broccoli, and peas), and 1/2 cup shredded cheddar cheese.
- Pour the noodle mixture into a greased 2-quart baking dish.
- Top with the remaining 1/2 cup shredded cheddar cheese.
- Bake uncovered for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish with 2 tablespoons chopped fresh parsley or green onions before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
6g
Fat
28g
Carbs
6g
