Chicken Noodle Casserole

This recipe is total comfort food. 

YUM. 

SOOOO yum. 

It's nothing special, really. Just chicken & pasta & veggies. But it was the perfect thing to make when hubby & I are both feeling a little under-the-weather. Felt good on my sore throat, too.

Another great thing is that it came from my Betty Crocker 300-Calorie Cookbook. Every recipe in this book has less than 300 calories (per serving...i didn't catch that part at first. Ha!). So this one has 280 calories per serving & it is pretty durn good! It's super easy to make, too (though it does take about 45 minutes to bake). 

Sorry i do not have a picture of the recipe! Trust me...it looks & tastes delicious! 

Chicken-Noodle Casserole

makes 7 servings

4 cups egg noodles (8 ounces)

1 medium onion, chopped (1.5 cup)

2 medium celery stalks, sliced (1 cup)

2.5 cups cut-up cooked chicken breast (i used a rotisserie)

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 ounces) chicken broth

1 can (10.75 ounces) condensed cream of chicken soup

1 package (9 ounces) frozen baby sweet peas

1 can (4 ounces) sliced mushrooms, drained (i actually forgot these! oops!)

Romano cheese (i added this myself, because i am obsessed with cheese.) 

1. Heat oven to 350 degrees. Spray 3-quart casserole dish with cooking spray. 

2. Cook noodles as direted on package, using minimum cook time. Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add onion & celery, cook about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients. 

3. Drain noodles; place is casserole dish. Top with chicken mixture. (That is the cookbook's instructions. I mixed it all together before putting it in the casserole dish. Yes, on purpose.) :)

4. Cover & bake 30 minutes. Stir, then bake uncovered about 15 minutes longer or until liquid is absorbed. (I sprinkled about 1/2 cup romano cheese on top before baking for the last 15 minutes). 

ENJOY!