Ingredients and Weight:
- 1 lb boneless, skinless chicken breasts
- 8 oz pasta (such as penne, rotini, or macaroni)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup flour
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook pasta according to package directions. Drain and set aside.
- Cut chicken into bite-sized pieces and cook in a large skillet over medium heat until browned. Remove chicken from skillet and set aside.
- Sauté onion, carrots, and celery in the same skillet until softened.
- In a large bowl, whisk together chicken broth, milk, flour, Parmesan cheese, salt, and pepper. Add chicken and vegetables to the sauce.
- Stir in cooked pasta and pour mixture into the prepared baking dish.
- Top with mozzarella cheese and bake for 25-30 minutes, or until bubbly and golden brown.
Nutritional Information (per serving):
- Calories: 420
- Fat: 15g
- Protein: 30g
- Carbohydrates: 40g
Dish Characteristics:
- Creamy and comforting
- Packed with pasta, chicken, and vegetables
- Topped with melted mozzarella cheese
- Perfect for a hearty weeknight meal or casual dinner party
User Comments:
- "This is the best chicken noodle casserole I've ever had! It's so creamy and flavorful." - Amy B.
- "My family loved this dish. It's easy to make and tastes like it came from a restaurant." - Sarah J.
- "The perfect comfort food for a cold night. I would definitely recommend this recipe." - John W.
Special Precautions and Tips:
- Be careful not to overcook the chicken, or it will be tough.
- You can use any type of pasta you like in this casserole.
- If you don't have chicken broth, you can use vegetable broth instead.
- To make the casserole gluten-free, use gluten-free pasta and flour.
