Chicken and Noodles

Chicken and Noodles
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
Can anyone say comfort food? Easy to prepare; Kids love it!
  • 3 tablespoon butter
  • ⅓ cup all-purpose flour
  • ¼ teaspoon dried sage leaves
  • ¼ teaspoon dried marjoram leaves
  • 1 can (13¾ oz) reduced-sodium fat-free chicken broth
  • ¼ cup fat-free milk
  • 3 tablespoon diced pimientos
  • ¼ teaspoon black pepper
  • 1 pkg (10 oz) frozen mixed vegetables, thawed, drained
  • 1 lb boneless, skinless chicken breast, cut into 1 inch pieces
  • 8 oz thin egg noodles, cooked al dente
  • ¼ cup unseasoned dry bread crumbs, optional
  1. Melt butter in large saucepan over medium heat; whisk in flour, sage and marjoram and cook, whisking constantly, 1 to 2 minutes.
  2. Whisk in broth and milk; whisk until boiling and thickened.
  3. Add pimientos and pepper.
  4. Combine vegetables, chicken, and noodles in 2-quart casserole.
  5. Pour sauce evenly over top; sprinkle with bread crumbs, if using.
  6. Bake, uncovered, at 350ºF until browned and bubbly, about 30 minutes.
Nutrition Information
Calories: 507 Fat: 13.9g Saturated fat: 3g Carbohydrates: 55.5g Sodium: 273mg Fiber: n/a Protein: 38.6g Cholesterol: 118.2mg