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Cheesy Chicken Spinach Noodle Casserole

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 8

Serves:

Ingredients

  • 1 lb chicken breast (about 3 large breasts)
  • 10 34 oz can cream of mushroom (reduced fat)
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 12 tablespoon dry chives
  • 12 tablespoon dry thyme
  • 12 tablespoon dry parsley
  • 16 oz dry egg noodles (cooked)
  • 3 cups baby spinach (rinsed and chopped)
  • 1 cup American cheese (shredded reduced fat)

Directions

  1. Wash hands and clean preparation area.
  2. Place chicken breast in the bottom of a slow cooker.
  3. In a small bowl combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast.
  4. Place lid on slow cooker and cook on low 6 8 hours until chicken is cooked through and shreds easily.
  5. Remove chicken breast from slow cooker and shred into fine pieces. Add shredded chicken back into the slow cooker and stir in hot cooked egg noodles, baby spinach, and shredded cheese. Replace lid and allow to heat through for 15 20 minutes until spinach is wilted and cheese is melted.

Amount Per Serving (8)

  • Calories: 340
  • Protein: 24
  • Sugar: 3
  • Carbohydrate: 44
  • Fat: 7
  • Cholesterol: 120
  • Sodium: 420
  • Fiber: 1
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