Enjoy this hearty, creamy Pennsylvania Dutch ham and noodle casserole from culinary mystery author Cleo Coyle.
4 cups cooked chicken, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup ( with roasted garlic)
2 teaspoons fines herbs ( chervil, chives, parsley, and tarragon)
pepper, to taste
2 cups egg noodles, cooked
Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve.
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Source: (3) Crock pot healthy meals
YIELD 6 cups 3 SERVINGS
2 cups baby portabella mushrooms, sliced
6 cups cauliflower
1 (8 ounce) package shiritaki noodles (fettuccine noodle substitute)
1 cup chicken broth
1⁄4 cup chopped onion
1 tablespoon minced garlic
4 tablespoons light sour cream
1 tablespoon light cream cheese
1⁄4 cup grated parmesan cheese
1 teaspoon sea saltDIRECTIONS
preheat oven to 375 degrees.
chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
Prepare Noodles according to package directions.
spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).
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