Featured Pinch Tips Video
- 1 lb
- fettuccine noodles
- boneless chicken breasts! cut into cubes
- chicken bouillon cubes
- 2 can(s)
- cream of chicken or cheddar cheese soup (low fat)
- 1 c
- parmesan cheese
- 8 oz
- shredded cheese....i used montery jack & cheader
- salt & pepper, garlic powder, onion powder & basil to taste
- 1 pkg
- frozen mixed vegetables
- 2 stick
- celery, sliced thin
- 3/4 c
1Put Boullion cubes in pan filled with water. Boil Chicken, Celery and seasonings until Cicken is done and Celery is tender. Add Mixed vegetables, cook about 10 minutes longer.
2Remove all chicken and vegetables with a slotted spoon, saving the broth. Set aside in bowl.
3Add noodles to broth and boil 10 minutes. Drain,but do not rinse.
4Mix together, soup, milk & Parmesan cheese. Cook on low heat. Mixing in the chicken and vegetables. Stir in noodles. May need to add additional seasonings to taste.
5Pour into greased 9x13 casserole dish and top with shredded cheese
6Cover and bake 350 for 50 minutes. Remove cover, continue baking another 10 minutes.
7Let sit foe 5-10 minutes before serving