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Prep Time:15 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 20 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 20 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4stalkscelery, chopped (2 cups)1mediumonion, chopped (1/2 cup)2teaspoonscanola oil2poundschicken legs and/or thighs, skinned½teaspoonblack pepper1teaspoondried thyme, crushed¾teaspoonsalt6cupswater1slicebread10ouncesjumbo or extra-large egg noodles1(8 ounce) cartonlight sour cream2tablespoonsflour½teaspoongarlic powderNonstick cooking spray2tablespoonssnipped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
4stalkscelery, chopped (2 cups)
1mediumonion, chopped (1/2 cup)
2teaspoonscanola oil
2poundschicken legs and/or thighs, skinned
½teaspoonblack pepper
1teaspoondried thyme, crushed
¾teaspoonsalt
6cupswater
1slicebread
10ouncesjumbo or extra-large egg noodles
1(8 ounce) cartonlight sour cream
2tablespoonsflour
½teaspoongarlic powder
Nonstick cooking spray
2tablespoonssnipped fresh parsley
DirectionsPreheat 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.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.Originally appeared: Diabetic Living Magazine
Directions
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.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.
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)288Calories9gFat33gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
