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This rich casserole from Sylvia McCrone of Danville, Illinois is ideal comfort food for your family on a chilly spring night. Round out the menu with a favorite steamed vegetable for a hearty meal.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 367 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 606 mg sodium, 37 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
Originally published as Chicken Noodle Casserole in Healthy Cooking April/May 2009, p61
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Reviewed on Jun. 19, 2012 by Barbiebird
This is really good but was a little dry and bland so I added broccoli and a can of Chicken broth and a little fresh garlic..I sauteed the peppers and onions slightly in olive oil. turned out really good!
Reviewed on Jan. 23, 2012 by sjwilliams08
My husband and I had this for dinner tonight and it was really yummy. I made a few minor changes. I sauteed the onions and peppers to soften prior to baking. I used 2 cans of soup. I used frozen peas and carrots and omitted the celery. And, I didn't use reduced fat either! Thanks for this recipe!
Reviewed on Jun. 22, 2011 by kdc-perez07
I liked it! I used mixed frozen veggies plus some corn that I had leftover. I didn't have any peppers, so I just didn't add them (I don't like green peppers anyway). I used shredded mozarella cheese because that's all I had. Very good! You could always double the soup if you wanted it creamier, but I was happy with it as is.
Reviewed on Feb. 27, 2011 by Gin1963
We liked this recipe. I added put in a little more veggies i.e. 1 1/2 cup instead of 1 cup. I would not cook the onions or peppers ahead of time. I liked the fract they crunchy a bit. I guess it's a matter of taste.
Reviewed on Jan. 29, 2011 by missidj
Good but needs more veggies. Will make it again but add more carrots and maybe some broccoli or cauliflower.
Reviewed on Oct. 25, 2010 by ericajo2001
Overall pretty good. Will cook onions first next time so they're not so crunchy. Makes a lot & has a pretty good flavor.
Reviewed on Oct. 04, 2010 by devilgrrl
Will add 1 more can of soup next time, otherwise this is soooo good! Very fresh & tasty! Everyone loved it!
Reviewed on Apr. 26, 2010 by kjskjg212
I cut out the creamed corn and used 2 cups frozen corn instead, and I used regular cream of chicken soup instead of low sodium, and it was delicious.
Reviewed on Mar. 17, 2010 by pkosborn
You can always add some milk with the creamed canned soup for added moisture.
Reviewed on Oct. 23, 2009 by schultz4016
Easy to make and appealing to the eye. My husband loved it. I would saute the peppers and onions first to soften them prior to adding to the other ingredients.
Reviewed on Apr. 18, 2009 by bbwdreamsicle
I tried this recipe a few weeks ago..... it was very bland, and needed more sauce. My sister, on the other hand, really liked it. If I make it again, I will use an extra can of soup. The recipe has good bones, it just needs more flavor and moisture.
Reviewed on Apr. 09, 2009 by devenrae
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