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4.80
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Leftover Chicken Noodle Casserole
Leftover chicken (or turkey) with egg noodles, onion, ricotta cheese, spinach, mushrooms, and spices in this delicious casserole.
Prep Time
30
minutes
mins
Active Time
47
minutes
mins
Total Time
1
hour
hr
17
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
13 x 9, cooked chicken, cooked turkey, garlic, leftovers, onion, parmesan cheese, ricotta
Yield:
15
Calories:
200
kcal
Author:
SweetOrdeal.com
Materials
12
oz.
egg noodles
1
medium onion,
chopped
2
cups
sliced mushrooms
1
Tbsp.
butter
1
large garlic clove,
minced
1
tsp.
dried basil
1
tsp.
dried oregano
1
tsp.
salt
1/2
tsp.
pepper
1/4
tsp.
nutmeg
1
cup
reduced-sodium chicken broth
4
cups
baby spinach
15
oz.
part-skim ricotta cheese
3
cups
cooked chicken or turkey,
chopped
1/2
cup
Parmesan cheese,
plus 2 Tbsp.
fresh parsley for garnish
Instructions
Preheat oven to 375°. Spray non-stick into a 13 x 9" baking dish.
Cook egg noodles according to directions.
Meanwhile, saute onions and mushrooms in butter for 3 minutes, or until they soften.
Add garlic, spices (basil, oregano, salt, pepper, and nutmeg), and broth. Continue to cook for 1 - 2 minutes.
Stir in spinach. Once wilted, remove from heat.
Stir in ricotta, cooked chicken, and Parmesan cheese.
Drain noodles. Mix noodles with onion mixture in large bowl. Pour into prepared baking dish, cover with foil, and bake for 15 minutes.
Sprinkle about 2 tablespoons of Parmesan cheese over top and bake for another 20 minutes uncovered.
Sprinkle with fresh chopped parsley and enjoy!
Notes
Freezes well in tightly sealed container for up to 3 months.
Nutrition
Calories:
200
kcal
|
Carbohydrates:
20
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
301
mg
|
Potassium:
274
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
936
IU
|
Vitamin C:
3
mg
|
Calcium:
139
mg
|
Iron:
2
mg