Chicken Noodle Casserole
The ultimate comfort soup just got the casserole treatment. Start with a mix
of veggies, chicken and pasta. Season with a robust blend of McCormick® Garlic Powder,
Ground Pepper and Perfect Pinch® Italian Seasoning. Mix in a creamy, cheesy sauce
featuring the rich flavor of Kitchen Basics® Original Chicken Stock. Sprinkle extra
Cheddar cheese on top. And look at that, there’s only one dish to clean up and enough
for leftovers tomorrow. Win!
1 pound boneless skinless chicken breasts, cut into 1 1/2-inch
2 cups frozen mixed vegetables, such as peas, corn,
carrots and cut green beans
8 ounces uncooked rotini pasta
1 package (8 ounces)
reduced fat cream cheese (Neufchâtel), cubed
2 cups Kitchen
Basics® Original Chicken Stock
1 1/2 cups milk
2 cups reduced fat Cheddar
1/4 cup flour
2 teaspoons McCormick® Perfect Pinch® Italian
2 teaspoons McCormick® Garlic Powder
1/2 teaspoon McCormick® Coarse
Ground Black Pepper
Heat oven to 375 degrees F.
Arrange chicken and vegetables in single layer in 13 x 9-inch baking dish
sprayed with no stick cooking spray. Top with pasta and cream cheese.
Mix stock, milk, 1 cup of the Cheddar cheese, flour and spices in bowl until
well blended. Pour over pasta in baking dish. Cover with foil.
Bake for 40 minutes.
Remove foil and carefully stir. Sprinkle with remaining 1 cup Cheddar cheese.
Bake, uncovered, 10 to 15 minutes longer or until cheese is melted.
Let stand for 10 minutes before serving.
Serves: 9 | Preparation 10 mins | Prep Time 55 mins
Nutrition information (Amount per serving) Calories: 345 Cholesterol: 72mg
Sodium: 461mg Protein: 27g Total Fat: 13g Saturated Fat: 8g Fiber: 2g Carbohydrate:
Recipe and photo credit:
Recipe Goldmine LLC ©1999 -
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1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.