By Gwyn Eastom
Classic Chicken Noodle Casserole
6 steps
Prep:20minCook:1h 30min
Updated at: Sat, 06 Jan 2024 04:31:23 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
38
High
Nutrition per serving
Calories632.9 kcal (32%)
Total Fat26.9 g (38%)
Carbs68.5 g (26%)
Sugars10.9 g (12%)
Protein34.5 g (69%)
Sodium520.5 mg (26%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1) Melt 1 tbsp butter in a large skillet over medium heat. Add carrots, celery, onion, and ½ tsp salt. Cook, stirring often, until softened and onions are browned, about 5 minutes.
unsalted butter1 Tbsp
carrots2
celery stalks2
onion1
Step 2
2) Place chicken breast in Suvie pan. Add vegetable mixture, instant tapioca, and chicken broth, stirring to combine. Insert pan into the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Slow Cook Low for 1 hour
boneless skinless chicken breast1
instant tapioca1 Tbsp
chicken broth⅓ cup
Step 3
3) Place egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings Pasta, 2 cups, 8 minutes
wide egg noodles3 oz
Step 4
4) After the cook, remove chicken breast from Suvie pan and transfer to a cutting board. Shred or cut chicken into cubes. In a large bowl, combine vegetable mixture, peas, sour cream, egg noodles, and chicken. Season to taste with salt and pepper.
sour cream½ cup
Step 5
5) Return mixture to the Suvie pan. Sprinkle top with cracker crumbs. Insert pan into Suvie and broil 2-7 minutes until golden brown, (watch carefully, as this step goes fast!).
crackers¾ cup
Step 6
6) Divide casserole between plates and serve.
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