Categories: Casseroles
Ingredients
- 1 Tbsp. canola oil
- 1/2 Lb. sliced fresh mushrooms
- 1 large onion, chopped
- 2 Tbsp. all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1/3 cup white wine or additional chicken broth
- 1 Tbsp.. Dijon mustard
- 4 cups uncooked whole wheat egg noodles
- 2 cups cubed cooked chicken breast
- 3/4 cup cubed fully cooked ham
- 1/2 cup shredded Swiss cheese, divided
- 1/2 cup reduced-fat sour cream
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 green onion, thinly sliced
Directions
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Ina 6-quart stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
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Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
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Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.