Chicken & Noodles

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

12

oz

Noodles, egg, dry, enriched

3 1/4

tbsp

Margarine, soft

3 1/4

tbsp

Onion, white, fresh, chopped

6 1/2

tbsp

Flour, all purpose, white, bleached, enrich

22

oz

Chicken, roaster, whole, raw

2

tbsp

Chicken Base, low sodium

3 1/2

cup

Water, tap

Nutrition Info

195.75 g / 6.99 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 350°F.
2. Cook chicken in unsalted water - drain, reserving liquid for broth (skim of & discard any fat before using broth) --- (Can do this step day prior to serving.)
3. Cook noodles in unsalted boiling water until al dente.
4. Melt margarine in large kettle - add onions & saute until tender.
5. Add four to onions - stir until blended & cook for 5 minutes.
6. Add the amount of liquid/broth from stewed chicken called for in recipe plus the low sodium chicken base, stirring constantly with wire whisk- cook until thickened.
7. Combine chicken, noodles, & sauce - pour into hotel pan.
8. Bake for 30 minutes or until reaches 165°F.