Flavorful Chicken-Noodle Casserole comes to life with this diabetic-friendly recipe. Select light sour cream to lower fat and calorie content. Source: Diabetic Living Magazine

Dirk Van Susteren
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375 degrees Fahrenheit. In a Dutch oven cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.

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  • Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.

  • Using a slotted spoon, transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth in Dutch oven; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery and onion to a 3-quart baking dish.

  • For sauce, in a bowl whisk together sour cream, flour and garlic powder. Gradually whisk in 1 cup of the hot broth until smooth. Add sour cream mixture to broth in Dutch oven; cook and stir until boiling.

  • Meanwhile, remove chicken from bones; discard bones. Chop chicken and add to noodles in baking dish. Gently stir in sauce. Sprinkle with bread topping, then lightly coat with cooking spray.

  • Bake, uncovered, for 30 to 35 minutes or until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Nutrition Facts

288 calories; 8.5 g total fat; 3.1 g saturated fat; 98 mg cholesterol; 340 mg sodium. 389 mg potassium; 32.6 g carbohydrates; 2 g fiber; 2 g sugar; 19.3 g protein; 309 IU vitamin a iu; 3 mg vitamin c; 160 mcg folate; 84 mg calcium; 3 mg iron; 44 mg magnesium;

Reviews (1)

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Rating: 5 stars
01/26/2019
Hearty flavorful and perfect for a cold winter night. Made exactly as directed. Read More