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

• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Nikko Egg Noodles, 500G
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Cooks & Co Sliced Mushrooms
• 110G Kyurizuke Pickled Cucumber, 110G
• - Chicken Breast Fillets
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 egg 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 creme fraiche 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 mushrooms with their juice, 2 cans of pickled cucumber, 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 egg 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.