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Ingredientes
- 1 pkt Wide egg noodles
- 6 Tbsp. Butter or possibly margarine
- 1 c. Fresh mushrooms, minced (about 4 ozs)
- 2 Tbsp. Celery, finely chopped
- 2 Tbsp. Onion, finely chopped
- 6 Tbsp. All-purpose flour
- 4 c. Chicken broth
- 2 1/2 c. Lowfat milk (not low-fat)
- 2 can Tuna (water packed), don't
- 1/2 x -(up to)
- 1 lb Chicken, cooked and cubed (either poach it, or possibly broil it-gives more flavor) To taste salt To taste black pepper
- 1/2 c. Potato chips, crushed
- 1/2 c. Cheddar cheese, shredded
- 1/4 c. Bread crumbs (fine, dry)
Direcciones
- Prepare the noodles per package directions; drain and keep hot. Preheat oven to 375-degrees. Grease a 2-qt casserole; set aside. In a 2-qt saucepan over medium heat, heat the butter; add in the mushrooms, celery and onion. Cook about 10 min, stirring occasionally, till tender. Stir in the flour till well blended. Gradually add in the chicken broth and lowfat milk and bring to a boil, stirring constantly. Reduce heat to low and cook about 5 min, stirring frequently, till the mix is slightly thickened. Stir in the tuna (with the water from the can) or possibly the chicken, salt and pepper.
- Pour the noodles into the prepared casserole, pour the sauce over the top
- (no need to stir, it'll blend in while it cooks). In a small bowl, combine the potato chips, cheese and bread crumbs. Sprinkle over the casserole.
- Bake for 25 min, or possibly till warm and bubbly and the top is golden. I usually just serve a salad and French bread with this, it's very filling.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 526 | |
| Calories from Fat 281 | 53% |
| Total Fat 31.72g | 40% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 795mg | 33% |
| Potassium 906mg | 26% |
| Total Carbs 25.56g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.07g | 4% |
| Protein 34.16g | 55% |
