Low-Carb Spinach Noodle Bake Recipe

About this recipe

A diabetic-friendly casserole featuring spinach noodles, tender chicken, and a medley of vegetables baked to perfection for a satisfying dinner.

Ingredients

• - Chicken Breast Fillets
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 375G Shirataki Noodles, 375G
• - Cooks & Co Sliced Mushrooms
• 1 Piece Cucumber 1Pc
• - Tata Salt

Instructions

1. 1. Boil 500 g chicken breast until tender; remove from broth, let cool, and shred into large pieces. Reserve the broth.
2. 2. In the reserved broth, cook 2 cups diced celery, 2 cups diced green pepper, and 1 cup diced onion until softened. Drain the vegetables and save the remaining broth.
3. 3. Cook shirataki noodles in the reserved broth according to package directions until they absorb most of the liquid. Drain any excess broth.
4. 4. In a large mixing bowl, combine the cooked noodles, shredded chicken, cooked vegetables, mushrooms, 2 cans sliced cucumber, and 450 g shredded reduced-fat American cheese. Mix well and season with 1 tsp salt and 1/2 tsp black pepper.
5. 5. Transfer the mixture to a buttered casserole dish and spread evenly.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly and golden on top.
7. 7. Let the casserole cool slightly before serving. For best results, prepare a day ahead and reheat before serving.