• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creamy Chicken-Noodle Casserole with Spinach and Mushrooms

  • Recipe Submitted by on

Category: Greens, Poultry, Pasta, Low Fat

 Ingredients List

  • 1 lb Skinless boneless chicken
  • -breast halves
  • 1 1/2 c Water; approximate
  • 2 lg Garlic cloves; minced
  • 1 Bay leaf


1/3 c All-purpose flour
2 tb Cornstarch
2 c 1% low-fat milk
1 tb Fresh tarragon OR 1-tsp
-dried tarragon
1 ts Salt; or less
1/8 ts Ground nutmeg; or to taste
1/4 c Dry white wine
10 oz Frozen spinach; thawed and
-squeezed dry

8 oz Spinach pasta; fresh
8 oz Mushrooms; sliced

1 1/2 ts Olive oil OR olive oil spray
3/4 c Fresh breadcrumbs; coarsely
-ground from French bread
1/4 c Parmesan cheese; freshly

COOK CHICKEN: Combine chicken, 1 cup water, garlic and bay leaf in large
saucepan. Cover and simmer just until chicken is cooked through, turning
once, about 15 min. Transfer chicken to plate; cool. Shred chicken. Pour
cooking liquid into measuring ing cup, adding more water to measure 1 cup
if necessary. Reserve cooking liquid.

WHITE SAUCE: Whisk flour and cornstarch in heavy large saucepan. Add 1 cup
milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and
reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture
thickens and boils, about 5 minutes. Add wine; stir until mixture is very
thick about 2 minutes longer. Remove from heat. Stir in shredded chicken
and spinach.

(Can be made 1 day ahead to this point. Cover and chill. Rewarm over
medium-low heat, stirring frequently before continuing.)

Preheat oven to 400F. Spray an 11x7x2 inch glass baking dish.

PASTA: Cook fettuccine it large pot of boiling salted water unto just
tender but still firm to bite. Drain. Return to pot. Add mushrooms and
chicken mixture ture; toss. Season with salt and pepper. Transfer to
prepared baking dish.

CRUMB TOPPING: Heat oil in small nonstick skillet over medium-high heat.
Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until
casserole bubbles and breadcrumb are golden, about 20 minutes. Let stand 10
minutes. Sprinkle with Parmesan.

PER SERVING: calories, 335; total fat, 6 g or 16%cff; saturated fat, 2g;
cholesterol, 82 mg.

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