This is a new recipe I just tried. It's really fast and good.
- 1/2 teaspoon pepper
- 1/2 cup skim milk
- paprika
- 1 ingredients
- 4 ounces noodles , dried medium
- 2 1/2 cups chicken chopped, cooked
- 1 10-oz package frozen chopped broccoli thawed
- 1 6-oz mushrooms sliced
- 1/2 cup onions sliced
- 1 10.75-oz can condensed cream of mushroom soop
- 1/2 cup fiesta blend cheese shredded
- Carbohydrate 20.3714185416667 g
- Cholesterol 84.45 mg
- Fat 17.8090353125 g
- Fiber 1.95803542335828 g
- Protein 24.1569933333333 g
- Saturated Fat 4.87252854166667 g
- Serving Size 1 1 Serving (292g)
- Sodium 427.344270833333 mg
- Sugar 18.4133831183084 g
- Trans Fat 2.429541875 g
- Calories 337 calories
Step-by-step
- Cook noodles according to package directions. Drain well.
- In a 2-quart casserole stir together noodles, chicken, broccoli,green onions,and mushrooms.
- In a medium mixing bowl stir together soup, milk, cheese,and pepper. Stir into noodle mixture.
- Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.
The ingredient list leaves out how moisture control dictates the final texture of baked pasta dishes. Thawed frozen broccoli contains hidden water that thins canned cream soups. Press the thawed florets in a clean kitchen towel before mixing them into the noodles. Substituting the condensed mushroom soup with a homemade roux accommodates dairy allergies or sodium restrictions easily. Medium dried noodles require boiling in salted water until just al dente, stopping short of total tenderness because the pasta continues cooking inside the 350 degree F oven. Sliced mushrooms and onions release liquid during the initial twenty minutes of baking. Cover the two-quart casserole dish tightly with aluminum foil to trap steam and prevent the noodle edges from drying out prematurely. Remove the cover for the final ten minutes of the forty to forty-five minute baking window if a firmer crust is desired on top. Paprika added right before serving provides a mild pepper flavor and a distinct reddish hue without altering the overall moisture balance of the sauce.
