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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken breast halves, removed of excess fat
1 can chicken broth
1 onion, peeled and quartered
1 carrot and celery stalk, cut into chunks
8-10 whole black peppercorns
1 (8 oz) pkg egg noodles
1 cup sour cream
1 can cream of mushroom soup
1 (4 oz) can green chilies and roasted red bell peppers, drained and chopped
1 cup Monterey Jack cheese
1 cup herbed stuffing mix
3 tbsp butter, melted
Place first 5 ingredients and enough water to barely cover chicken. Add peppercorns. Bring to a simmer, then cook gently for about 15 minutes, until chicken is almost done. Remove from heat, cover and let stand about 30 minutes. Remove chicken from broth, saving broth, let cool, then remove and discard skin. Cut into small chunks. Set aside.
Remove vegetables from broth. Bring to a boil and cook noodles in broth. Add extra water if needed. Drain noodles, then combine with chicken chunks. Stir in sour cream and next 4 ingredients. Smooth into a 13x9 inch baking pan coated with cooking spray.
Combine stuffing mix and butter and scatter over top of casserole. Bake at 350 for 40 minutes or until stuffing is browned and casserole is heated through. NOTE: May be refrigerated overnight or frozen before baking.
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BAKED CHICKEN AND NOODLES
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken breast halves, removed of excess fat
1 can chicken broth
1 onion, peeled and quartered
1 carrot and celery stalk, cut into chunks
8-10 whole black peppercorns
1 (8 oz) pkg egg noodles
1 cup sour cream
1 can cream of mushroom soup
1 (4 oz) can green chilies and roasted red bell peppers, drained and chopped
1 cup Monterey Jack cheese
1 cup herbed stuffing mix
3 tbsp butter, melted
Place first 5 ingredients and enough water to barely cover chicken. Add peppercorns. Bring to a simmer, then cook gently for about 15 minutes, until chicken is almost done. Remove from heat, cover and let stand about 30 minutes. Remove chicken from broth, saving broth, let cool, then remove and discard skin. Cut into small chunks. Set aside.
Remove vegetables from broth. Bring to a boil and cook noodles in broth. Add extra water if needed. Drain noodles, then combine with chicken chunks. Stir in sour cream and next 4 ingredients. Smooth into a 13x9 inch baking pan coated with cooking spray.
Combine stuffing mix and butter and scatter over top of casserole. Bake at 350 for 40 minutes or until stuffing is browned and casserole is heated through. NOTE: May be refrigerated overnight or frozen before baking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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