A comfort food you may remember as a kid. It’s still delicious!
4 entrée servings
3 tablespoons margarine or butter
¼ cup all-purpose flour
¼ teaspoon each: dried sage and marjoram leaves
2 cups reduced-sodium chicken broth
1 package (10 ounces) frozen mixed vegetables
1 pound boneless, skinless chicken breast, cubed
8 ounces thin egg noodles, cooked
3 tablespoons diced pimientos
¼ cup unseasoned dry bread crumbs
1. Melt margarine in large saucepan over medium heat; whisk in flour and herbs; cook 1 minute. Whisk in broth and heat to boiling, whisking until thickened, about 1 minute. Combine with remaining ingredients, except bread crumbs, in 2-quart casserole; sprinkle with bread crumbs. Bake, uncovered, at 350 degrees until hot and browned, about 30 minutes.
Per Serving:
Calories: 507
% of calories from fat: 25
Fat (gm): 13.9
Saturated fat (gm): 3
Cholesterol (mg): 118.2
Sodium (mg): 273
Protein (gm): 38.6
Carbohydrate (gm): 55.5
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 3.0
Meat: 3.0
Fat: 1.0