Chunky Chicken Bake

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Ingredients

  • 12 ounces yolk-free egg noodles
  • 3 cups broccoli florets
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 1/2 cups milk
  • 2 cups cooked cubed chicken
  • 2 cups sliced mushrooms
  • 1/2 teaspoon paprika
  • 3/4 cup seasoned bread crumbs

Instructions

  1. Preheat oven to 350. Spray large baking dish or casserole with vegetable cooking spray.
  2. Cook noodes according to package directions, but do not add salt.
  3. While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basket over saucepan. Cover and steam just until crisp-tender, about 5 minutes.
  4. In a medium bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well.
  5. Drain noodles. Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake until golden, about 45 minutes.

Nutrition & Diet Analysis (per serving)

360 kcal 18% DV
Protein Fat Carbs

Macronutrients

Protein 15.3g 31% DV
Total Fat 9.8g 13% DV
Carbs 59.1g 22% DV
Fiber 10.5g 38% DV
Sugar 16.6g 33% DV

Electrolytes

Sodium 715.8mg 31% DV
Potassium 873.8mg 19% DV
Cholesterol 23.5mg 8% DV

Vitamins & Minerals

Vitamin A 675.5mcg 75% DV
Vitamin C 4.6mg 5% DV
Vitamin D 7mcg 35% DV
Calcium 215.5mg 17% DV
Iron 8.6mg 48% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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