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Ingredients
- 4 chicken breasts, cooked and shredded
- 3 T butter
- 1 c. onion, minced
- 2 c. mushrooms, sliced
- 2 cans Cream of Chicken soup
- 1/2 c. lowfat milk
- 2 c. grated Velveeta cheese
- 3/4 c. Parmesan cheese
- 1 (16 ounce) small cottage cheese
- 1 stalk celery, sliced
- 1 (8 ounce) pkg. wide egg noodles
Directions
- Saute onions and mushrooms in butter. Add in soup and Velveeta cheese, stir till melted. Add in cottage cheese and chicken. In a separate pan, boil the noodles according to package directions. Place chicken mix in a casserole. Top with the noodles, sprinkle Parmesan on top. Bake at 350 degrees for 45 to 60 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2846g | |
| Calories 4825 | |
| Calories from Fat 2280 | 47% |
| Total Fat 255.19g | 319% |
| Saturated Fat 124.35g | 497% |
| Trans Fat 0.8g | |
| Cholesterol 1154mg | 385% |
| Sodium 14461mg | 603% |
| Potassium 5149mg | 147% |
| Total Carbs 295.12g | 79% |
| Dietary Fiber 11.9g | 40% |
| Sugars 74.02g | 49% |
| Protein 329.4g | 527% |
