Chicken Noodle Casserole
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. |
