Ingredients
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4 stalks celery, chopped (2 cups)
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1 medium onion, chopped (1/2 cup)
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2 teaspoons canola oil
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2 pounds chicken legs and/or thighs, skinned
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½ teaspoon black pepper
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1 teaspoon dried thyme, crushed
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¾ teaspoon salt
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6 cups water
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1 slice bread
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10 ounces jumbo or extra-large egg noodles
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1 (8 ounce) carton light sour cream
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2 tablespoons flour
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½ teaspoon garlic powder
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Nonstick cooking spray
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2 tablespoons snipped fresh parsley
Directions
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Preheat oven to 375 degrees Fahrenheit. In a Dutch oven cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
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Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
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Using a slotted spoon, transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth in Dutch oven; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery and onion to a 3-quart baking dish.
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For sauce, in a bowl whisk together sour cream, flour and garlic powder. Gradually whisk in 1 cup of the hot broth until smooth. Add sour cream mixture to broth in Dutch oven; cook and stir until boiling.
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Meanwhile, remove chicken from bones; discard bones. Chop chicken and add to noodles in baking dish. Gently stir in sauce. Sprinkle with bread topping, then lightly coat with cooking spray.
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Bake, uncovered, for 30 to 35 minutes or until casserole is heated through and topping begins to brown. Top with parsley just before serving.
Nutrition Facts (per serving)
288 | Calories |
9g | Fat |
33g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 1/4 cups each | |
Calories 288 | |
% Daily Value * | |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 19g | 39% |
Total Fat 9g | 11% |
Saturated Fat 3g | 16% |
Cholesterol 98mg | 33% |
Vitamin A 309IU | 6% |
Vitamin C 3mg | 4% |
Folate 160mcg | 40% |
Sodium 340mg | 15% |
Calcium 84mg | 6% |
Iron 3mg | 14% |
Magnesium 44mg | 11% |
Potassium 389mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.