Makes 8 servings
3 lb. boneless skinless chicken breast, cooked and shredded
1 lb. cooked egg noodles
8 oz. sliced mushrooms
¼ cup unsalted butter
1/3 cup all-purpose flour
2 cups 1% milk
1 ½ cups low-sodium chicken broth
¼ cup dry white wine
¼ cup parmesan cheese
Preheat oven to 350 degrees. Prepare first three ingredients – cook & shred the chicken, cook the noodles, sauté the mushrooms in olive oil for 3-5 minutes until soft. Mix chicken, noodles, and mushrooms in a greased 9x13" pan.
Melt butter in a small saucepan over medium heat. Add flour and whisk until incorporated. Cook for one minute. Slowly add milk and broth, adding a little bit at a time, whisking after each addition until the sauce is smooth and thick. Season with salt & pepper to taste; add the wine. Taste and adjust – add more seasoning or broth to thin the sauce if too thick.
Pour the sauce over the mushrooms, noodles, and chicken in the 9x13” pan. Sprinkle parmesan on top. Cover with aluminum foil and bake for 30 minutes; remove foil and broil for 3-5 minutes to brown the top.
Nutrition analysis per serving: 470 calories, 13 g fat, 36 g protein, 47 g carbohydrate, 0 g fiber, 140 mg sodium
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