1. Poach chicken breasts until internal temperature reaches 165 deg F. Allow to cool, then chop into 1 cm cubes.
2. Boil noodles in 30 ounces broth and additional water according to package instructions. Drain noodles and add to large mixing pot (7 liter).
3. Cook onion and celery in a little oil until translucent. Add thawed peas and carrots, 2 ounces broth, 2 ounces water with crushed, suspended vitamin/mineral tablets and simmer 4 minutes. Add to mixing pot.
4. Add noodles, chicken, condensed soups, sour cream, 6 ounces shredded cheese, vegetable mix and herbs. Mix thoroughly, then pour into deep 9x13 casserole (disposable aluminum) coated with a little oil.
5. Sprinkle bread crumbs and 2 ounces shredded cheese on top.
6. Bake 25-30 minutes in 350 deg F oven until center is bubbly and heated through.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Chicken Vegetable Noodle Casserole recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
