Makes 6 (1½ cup) servings
4 cups (8-oz.) uncooked egg noodles
1 Tbsp vegetable oil
1 medium onion, chopped (½ cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked chicken
½ tsp salt
¼ tsp pepper
1 (14-oz.) can chicken broth
1 (10¾-oz.) can condensed cream of chicken soup
1 (10-oz.) box frozen sweet peas
1 (4.5-oz.) jar sliced mushrooms, drained
Heat oven to 350°F. Grease a 3-quart casserole with butter. Cook noodles as directed on package—except cook 2 minutes less than package directions.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion and celery; cook about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
Drain noodles and place in casserole. Top with chicken mixture. Cover and bake 30 minutes. Stir and bake uncovered about 15 minutes longer or until liquid is absorbed.
To make ahead: Cover baked casserole with aluminum foil. Freeze no longer than 2 months. About 1 hour before serving, heat oven to 350°F. Bake in covered casserole 45 minutes. Uncover and bake 10 to 15 minutes longer or until hot.
Nutrition facts (per serving, 1½ cup): calories 390, fat 13 g (saturated fat 3.5 g), cholesterol 90 mg, protein 29 g, carbohydrates 39 g, fiber 4 g, sodium 1,460 mg, sugars 4 g
Recipes from Betty Crocker Living with Cancer Cookbook, by Kris Ghosh, Linda Carson, and Elyse Cohen, Copyright ©2011. This material is used by permission of John Wiley & Sons, Inc.