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Chicken Noodle Casserole with Cheese & Dill

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Submitted by cruiser

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML WHOLE-WHEAT PASTRY FLOUR
1 ½ 355
CUPS ML MILK
1 ¼ 296
CUPS ML RICOTTA CHEESE
4 6E+1
TABLESPOONS ML PARMESAN CHEESE
grated
2 ½ 591
CUPS ML PASTA SHELLS
large, cooked *
½ 118
CUP ML DILL WEED
fresh, chopped *
½ 118
CUP ML ALMONDS
sliced
1 ½ 355
CUPS ML CHICKEN
cooked, cubed
1 1
X X BLACK PEPPER
freshly ground *

Directions

Preheat oven to 350℉ (180℃).

In a medium-size saucepan, melt 3 tablespoons butter.

When hot, add flour and stir.

Add milk all at once and stir with a wire whisk until mixture comes to a boil.

Stir in ricotta until it melts.

Add 2 tablespoons parmesan.

Mix pasta with cheese sauce.

Stir in dill and almonds.

Mix in chicken and season with lots of pepper.

Sprinkle remaining 2 tablespoons parmesan over top and dot with remaining 1 tablespoon butter.

Bake, uncovered, for 30 minutes, or until hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 423 63% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 273mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 55g
Vitamin A 15% Vitamin C 0%
Calcium 28% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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