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Chicken Cheddar Casserole:
3 boneless skinless chicken breasts
3 cups cooked noodles (small macaroni, bowtie, or shell are best)
1/2 c diced carrots
1/2 c diced broccoli
1/2 c diced onion
1/2 c diced mushroom - you can substitute any of your favorite fresh veggies
1 c sour cream
3 Tbsp mayo (or to taste)
3/4 c shredded cheddar cheese
1/2 c breadcrumbs
1/4 c parmesan cheese
sauté chicken breasts in 1 tsp oil (or use cooking spray) until cooked through. Remove
and cut into bite size pieces. In same pan, sauté vegetables with 1 tsp minced garlic
until tender. Season lightly with salt and pepper, 1/4 tsp basil, and 1/4 tsp parsley. In
baking dish, combine noodles, chicken
and sautéed vegetables. Add sour cream and mayo. Stir well. Add the cheddar cheese, half
the parmesan and half the breadcrumbs. Sprinkle remaining parmesan and breadcrumbs on top.
Bake for 30 minutes at 350.
 
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