Monday, October 24, 2011

Chicken Noodle Bake

Chicken Noodle Bake
Originally uploaded by Lakenvelder

Meal Plan:

Chicken Noodle Bake
Salad (tossed with Romaine and Iceberg, tomatoes and cucumbers)
Dressing for salad ( homemade or packaged)
Zucchini Bread
Whipped Gelatin

This is a good recipe to use when you have left over chicken, turkey, or other meats. I like to have some left over chicken in two cup portion in the freezer to make this very quickly.You can use a bottled or canned spaghetti sauce however, you will cut down the fat and salt if you make your own spaghetti sauce. I used whole wheat noodles but you can use any type of noodles as long as you precook the noodles. I made this recipe and froze the left over for another meal. If you do save the dish in the freezer make sure you mark it with the date and dish name or else it becomes mystery dish.

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Main Dish

6 oz noodles; cooked
1 jar (16 oz) spaghetti sauce; * or make own
2 cups chicken, cooked; cubed
2 cups mozzarella cheese; shredded
1/4 cup parmesan; grated

Cook noodles as directed on package. Add the sauce, noodles, and chicken into a casserole dish. Add the mozzarella cheese and parmesan on top. Bake in 325 °C oven for one hour or until heated through.


To make the meal healthier use whole wheat noodles and make your own sauce to lower the fat and salt content. To further lower the fat use low fat cheese.

Yield: 4 - 6 servings

Preparation Time: 20

NYC Nutrilink: N6272^20109,N0^00000,N719^05011,N29^01028
NYC Nutrilink: N33^01032

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