At a loss with what to do with left-over grilled chicken? How does a creamy, noodle-y, cheesy chicken dish sound? It sounded like the perfect solution for me and that is why I chose to make Paula Deen's Chicken Boudine. With an $8.00 trip to the grocery store, I was able to make a delicious, nutritious and filling meal that was plenty for dinner and enough for lunch the next day. Cheap and healthy...it doesn't get much better than that! And as a mother, I also love that it is "kid friendly" too.
Yields 10 Servings
1/4 cup drained, chopped pimentos
2-1/2 cup grated 2% sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup FAT FREE chicken broth
1 (4-ounce) can sliced mushrooms, drained
2 (10 3/4-ounce) cans 98% FAT FREE cream of mushroom soup
2 cup cooked NO YOLK noodles (a substitution for Egg Noodles)
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining 1/2 cup of cheese.
Bake at 350 degrees F for 30 minutes, or until bubbly.
My husband and I were really happy with the results of this recipe. It was a great use of the left-over chicken, which otherwise we may have just let sit in the fridge and go to waste. It is always fun when you can take something from one meal and use it to make something totally different! I will let you know that the grilled chicken was seasoned with a Cajun spice, which probably altered the flavor a bit. In my opinion, you could use plain grilled chicken and it would still be awesome! ENJOY!!
NUTRITION FACTS (per serving): 219.3 calories; 6.74g fat; 14.23g carbohydrate; 26.52g protein; .93g fiber