Directions:
- Preheat oven to 350° & grease a 2 1/2- to 3-quart baking dish.
- In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender.
- Blend in flour, stirring until smooth and bubbly.
- Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
- Stir in chicken, peas, and 1/2 cup of Parmesan cheese.
- Spoon the mixture into the prepared baking dish; sprinkle some Parmesan cheese over top.
- Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.56 Kcal (1618 kJ) | ||
| Calories from fat | 213.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.76g | 37% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 20% | |
| Sodium | 1255.56mg | 52% | |
| Potassium | 429.72mg | 9% | |
| Total Carbs | 27.3g | 9% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 16.26g | 33% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 130.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 163.07 Kcal (683 kJ) | ||
| Calories from fat | 90.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 37% | |
|---|---|---|---|
| Cholesterol | 25.48mg | 20% | |
| Sodium | 529.64mg | 52% | |
| Potassium | 181.27mg | 9% | |
| Total Carbs | 11.52g | 9% | |
| Sugars | 1.5g | 14% | |
| Dietary Fiber | 0.95g | 9% | |
| Protein | 6.86g | 33% | |
| Vitamin C | 3.2mg | 13% | |
| Iron | 0.9mg | 12% | |
| Calcium | 55.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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