Flavorful Chicken-Noodle Casserole comes to life with this diabetes-appropriate recipe.
Select light sour cream to lower fat and calorie content.
Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes.
Bring to boiling; reduce heat.
Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
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.
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.
Top with parsley just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
