Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. noodles	For vegan: use vegan pasta
4 cups meatless chicken diced into small pieces
¼ cup olive oil
½ cup flour
2 garlic cloves, minced	Wash, peel and mince
1 large onion, chopped	Wash, peel and chop
1 cup carrots	Wash, peel, trim and dice.
1 cup celery, diced	Wash, trim and dice
3 cups nonfat milk	For vegan: use soy milk.
1 (8oz.) light cream cheese	For vegan: use vegan cream cheese
1 cup frozen peas
1 cup grated Parmesan Cheese	For vegan: use vegan cheese
1/4 cup breadcrumbs	For vegan: omit bread crumbs.

Directions:

Steps:	Directions:	CCP /Quality Assurance
1	Preheat oven to 350 degrees.
2	Cook noodles according to the directions on the package
3	Heat oil in large skillet over medium heat .Add garlic, onion, carrots and celery. Cook until carrot is tender. Sprinkle with flour
4	Gradually stir in milk; Cook 5 minutes stirring constantly.
5	Stir in cream cheese, and stir
6	Remove from heat and stir in noodles, peas and half of the parmesan. Stir in chicken.
7	Spray baking dish with nonstick cooking sprayAdd mixture to baking dish
8	Top with remaining cheese and breadcrumbs Bake in 350-degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.