Chicken And Vegetable Casserole With Spinach Noodles Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender chicken, fresh vegetables, and spinach noodles baked to perfection. This dish is ideal for meal prep and freezes well.

Ingredients

• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 200 g Delichic Chicken Broth
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 Pack Button Mushroom (Anabe)
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 150 g Yu Whole Wheat Noodles (Zero Maida)

Instructions

1. 1. In a large pot, cook 2 cups of diced celery, 2 cups of diced bell pepper, and 2 cups of diced onion in 4 cups of chicken broth over medium heat until the vegetables are tender, about 10 minutes.
2. 2. In a separate pot, cook 1 package of spinach noodles in the remaining chicken broth according to package instructions until al dente. Drain any excess liquid if necessary.
3. 3. In a large mixing bowl, combine 1 can of cream of mushroom soup and 1 lb of shredded reduced-fat American cheese. Stir until the cheese is melted and the mixture is smooth.
4. 4. Add 1 can of sliced mushrooms with their juice, 2 cans of sliced water chestnuts, the cooked vegetables, and 2 cups of shredded cooked chicken breast to the cheese mixture. Mix well to combine.
5. 5. Season the mixture with salt and pepper to taste, then fold in the cooked spinach noodles until evenly coated.
6. 6. Divide the mixture evenly into 3 well-buttered casserole dishes. Smooth the tops with a spatula.
7. 7. Preheat the oven to 350°F (175°C). Bake the casseroles for 25-30 minutes, or until heated through and bubbling.
8. 8. Let the casseroles cool slightly before serving. This dish can be made a day ahead and reheated, or frozen for later use.