Vegetable Chicken Noodle Baked Casserole
|Shredded cooked chicken||2 Cup (32 tbs)|
|White mushrooms||8 , sliced|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded asiago cheese||1 Cup (16 tbs)|
|Butter||1 Tablespoon, cut into pieces|
|Black pepper||To Taste|
Bring a large pot of salted water to a boil and cook the pasta.
per package instructions. Drain. Put into a bowl.
Preheat oven to 400 degrees.
To the pasta, add the mushrooms and chicken. Mix well.
Add 1 1/2 cup sour cream, 1/4 cup milk, 1 tablespoon mustard, fresh ground black pepper and 1 cup shredded Asiago cheese - no salt, there is enough in the cheese and the chicken already.
Mix well and put into an ovenproof casserole dish.
Sprinkle some more cheese on top and add cut up tablespoon of butter.
Bake for 20 minutes.
Serve with sliced tomatoes on the side.
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Calories 788 Calories from Fat 360
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 20.8 g104.1%
Trans Fat 0 g
Cholesterol 139.3 mg46.4%
Sodium 408.1 mg17%
Total Carbohydrates 70 g23.4%
Dietary Fiber 0.98 g3.9%
Sugars 4.6 g
Protein 40 g80.5%
Vitamin A 22.1% Vitamin C 2.8%
Calcium 37.4% Iron 26%
*Based on a 2000 Calorie diet