Chicken Noodle Bake
If you enjoy chicken noodle soup then you will love this Chicken Noodle Bake with all the same ingredients but in a casserole form. Yum!
Servings: 6 people
Calories: 308kcal
Ingredients
- 2 boneless and skinless chicken breasts
- 1 teaspoon kosher or sea salt divided
- 2 carrots large, peeled and finely diced
- 7 ounces spaghetti broken into small pieces
- 1 cup bechamel sauce (see recipe below)
- 1 celery stalk diced
- 1/4 cup chicken broth fat-free
- 1/2 cup parmesan cheese freshly grated
- 1/2 teaspoon black pepper
Bechamel Sauce
- 4 tablespoons pure butter
- 4 tablespoons flour
- 2 cups milk non-fat
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher or sea salt
Instructions
- Preheat oven to 375 degrees F.
- On a hot griddle or skillet, cook the chicken over medium heat until cooked through. Chop chicken into 1-inch pieces. Set aside.
- Over medium heat, bring a pot of water to a boil. When it boils, sprinkle in 1/2 teaspoon salt and add the spaghetti and carrots. Drain completely when spaghetti is al dente. Transfer the chicken pieces, spaghetti, and carrots to a large casserole pan. Stir in the bechamel sauce (below), remaining 1/2 teaspoon salt, celery, chicken broth, parmesan cheese, and black pepper.
- If desired, sprinkle with additional parmesan cheese.
- BECHAMEL SAUCE: In a medium heavy saucepan, melt the butter over low heat. Add the flour. Whisk continuously until the roux is thickened. Add the milk gradually, whisking continuously. Sprinkle the in the nutmeg and salt. When the bechamel sauce becomes thick, remove it from the heat. NOTE: If the sauce cools and you wish to thin it out, just add a little more milk.
- Cover loosely with foil and bake for 25 - 30 minutes or until heated through.
Nutrition
Serving: 1.25cups | Calories: 308kcal | Carbohydrates: 30g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 654mg | Fiber: 1g | Sugar: 4g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10