Leftover Chicken Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups cooked noodles | 1 cup seasoned bread crumbs | 3 cups cooked chicken pieces without bones |
| 1 cup sliced portobello mushrooms | 1/4 cup minced onion | 1 garlic clove, minced |
| 2 tablespoons chopped fresh parsley | dash of salt | 2 cups chicken stock |
| 2 tablespoons vegetable oil | ||
| 1 | Preheat oven to 350 F. |
| 2 | Layer noodles in a greased casserole dish. Sprinkle with 1/4 cup of the bread crumbs. Layer chicken pieces and sprinkle with 1/4 cup of the bread crumbs. Layer mushrooms on top and then sprinkle with onion, garlic, parsley, salt, and remaining 1/2 cup of bread crumbs. |
| 3 | Gently pour chicken stock around edges of dish. Sprinkle vegetable oil over top. |
| 4 | Bake for 30 to 40 minutes, until top is brown. |