Prep Time: 45 mins Cook Time: 15 mins Total Time: 60 mins Makes: 6 servings
This chicken noodle soup pasta bake combines all the things you love about traditional chicken noodle soup but in pasta form. The tender noodles and juicy shredded chicken are coated in the most delicious sauce with sauteed onions, carrots, and celery. Add in the fresh herbs and seasoning and this recipe is a weeknight winner.
Ingredients
Chicken
1 lb. Smart Chicken Boneless Skinless Chicken Breasts
1 quart low sodium chicken broth
1 cup water
2 bay leaves
Noodles
8 ounces egg noodles al dente
Vegetables / Sauce / Aromatics
2 tablespoon butter
1 tablespoon olive oil
2 teaspoon garlic minced
3/4 cup yellow onion diced small
1/2 cup carrots diced small
1/2 cup celery diced small
1/4 cup Italian parsley diced small
3 sprigs of thyme remove stem
salt to taste
black pepper to taste
1.5 tablespoons ap flour
1/4 cup 2% milk
1 - 1.5 cups chicken broth
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella
Directions
Preheat the oven to 400°F. Spray a 9x13-inch baking dish with olive oil cooking spray and set it aside.
Make the Noodles
Boil a pot of water and season it with salt. Add the egg noodles and cook according to the package. Al dente is best. Once cooked, drain the noodles in a colander and set them aside. Option to drizzle with olive oil to prevent sticking.
Boil the Chicken
In a 3-quart pot, add 1-quart of low sodium chicken broth, 1 cup water and two bay leaves. Add the chicken breasts and bring to a boil until the internal temperature reaches 165 degrees Fahrenheit. Should take about 15-20 minutes. Once cooked, drain the liquid and allow the chicken to cool. Once cool to touch, shred the chicken into small pieces and place in a bowl.
Make the Sauce
Heat a saucepan over medium high heat. Add the butter and olive oil. Next, add the minced garlic, diced onion, diced celery, and diced carrot. Sauté for 4-5 minutes. Season with salt, black pepper, fresh thyme (remove stems) and chopped Italian parsley. Mix well. Next, add the AP flour and mix well. The vegetables will appear to paste like. Reduce the heat to medium and slowly add the milk and the low sodium chicken broth.
Once the sauce forms, you can add the grated parmesan cheese. For a thinner sauce add more broth for a thicker sauce add less. Be sure to taste the sauce to make sure its seasoned to your liking.
Assemble the Dish
Next, you’ll add the shredded chicken and noodles to the same pan as the sauce. Toss until everything is well coated. Then, pour the chicken mixture into a prepared baking dish. Top with shredded parmesan cheese and bake for 15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy.
Nutrition
Serving: 1serving or 1/6th of the entire dish, Calories: 387kcal, Carbohydrates: 35g, Protein: 29g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 103mg, Sodium: 473mg, Potassium: 653mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2329IU, Vitamin C: 8mg, Calcium: 142mg, Iron: 2mg
