Chunky Chicken and Noodle Bake

Posted on 17 August 2011 by noelskitchen

This is a great make ahead frugal meal that can be added to your freezer cooking plan for back to school.

 Plus, you can make a quick weeknight meal with the leftovers simply by placing the leftovers on slices of whole wheat toast. Sprinkle with some grated Parmesan cheese and you’ll have fabulous open face sandwiches.

[private_Premium Family Meals]Shopping List:

  • 3 Chicken breasts, cooked and cubed
  • 1 8-ounce package Egg Noodles or Angel Hair pasta
  • 1 (1.3 ounce envelope) Alfredo sauce mix to make 1 1/2 cups sauce (you can also make your own)
  • 1 10-ounce package frozen peas or green beans
  • 1 Tablespoon chopped fresh chives
  • 2 Tablespoons chopped fresh parsley
  • 1/4 cup bread crumbs
  • 1 Tablespoon butter
  • Salt and pepper to taste

Prep Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

Perfect Partner: Rolls

Directions:

  • Preheat your oven to 375 degrees. Grease a medium baking dish lightly with cooking spray. Cook egg noodles or angel hair pasta according to package instructions; drain. Place in prepared baking dish.
  • Cook peas or green beans with some boiling water in a small saucepan over high heat, about 3 minutes; drain well. Prepare Alfredo sauce according to package instructions.
  • Add peas or green beans and chicken to sauce; stir to mix well.
  • Spoon chicken mixture over noodles. Sprinkle with bread crumbs. Melt butter and drizzle over the top.
  • Bake casserole until heated through, about 15 minutes. Sprinkle with chives and parsley.

[/private_Premium Family Meals]

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