Chicken Noodle Bake
This is a recipe that I got from my friend Thyme and Joy and I love it! It's the perfect cozy, high protein, dinner.
Ingredients
- 24 oz chicken breast, cooked and shredded
- 1 lb wide egg noodles, cooked
- 2 10.5 oz cans condensed chicken soup
- 2 cups 2% ultra filtered milk
- 12 oz frozen peas and carrots
- 2 cups reduced fat cheddar
- 1 cup fat free Greek yogurt
- 1 cup French fried onions
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
Instructions
1
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2
Cook egg noodles in salted boiling water until al dente; drain.
3
In a large bowl, whisk together cream of chicken soup, milk, Greek yogurt, salt, pepper, and garlic powder.
4
Stir in shredded chicken, half the cheddar, and frozen peas and carrots.
5
Fold in the cooked noodles.
6
Transfer to the baking dish, top with remaining cheddar and French fried onions, and bake 25–30 minutes until hot and bubbling.
Nutrition Facts
Per serving (1 of 8)
375
Calories
38g
Protein
34g
Carbs
10g
Fat
4g
Fiber