|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hearty recipe for vegetable chicken casserole cooks entirely in the microwave oven. It's a delicious make ahead, freezable recipe full of Swiss cheese, broccoli, and red peppers. Follow the directions for freezing and you'll have dinner ready in minutes.
- 8 oz. medium egg noodles
- 1 cup water
- 1 and 1/2 cups chicken broth
- 16 oz. pkg. frozen broccoli, cauliflower, and red peppers, thawed
- 1 onion, chopped
- 2 cups chopped cooked chicken
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup shredded Swiss cheese
In 3-quart microwave safe casserole dish, mix noodles, water, and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking.
Add vegetables, onion, chicken, and seasonings. Cover and microwave on high for 7 to 9 minutes, stirring once during cooking, until vegetables are hot and crisp-tender and noodles are tender.
Stir in half of the cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2 to 3 minutes until cheese is melted.
To freeze casserole, do not thaw vegetables. Cook noodles as directed above and then cool in the refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of the cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months.
To thaw and reheat, thaw casserole overnight in the refrigerator. Microwave on medium for 3 to 5 minutes, stirring once. Then microwave on high for 1 to 3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.