March 06, 2014
Categories: Casseroles, Chicken, Oven Bake, Diabetic, High Protein, Frozen Vegetables, Whole Wheat Pasta, Sour Cream, Boneless Pieces, Chicken Dinner, more
"I've been making this since high school, and I had it posted at F.com. I've since grown it up a little bit and adjusted some things. Using diabetic-friendly pasta (such as Dreamfield) is even better than whole wheat if you're looking to keep your carbs under control."
- Serving Size: 1 (636.1 g)
- Calories 693.6
- Total Fat - 34.3 g
- Saturated Fat - 14.7 g
- Cholesterol - 186.1 mg
- Sodium - 831.9 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 3.3 g
- Sugars - 12.5 g
- Protein - 55.9 g
- Calcium - 175.1 mg
- Iron - 3.1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Preheat oven to 350F; spray a 9x13 glass baking dish with nonstick cooking spray.
Bring water with 1/4 teaspoon salt to a boil over high heat; add pasta, reduce heat to medium-high, and cook, stirring occasionally, 12 minutes or until tender.
Combine flour, 3/4 teaspoon salt, pepper and parsley in a large zip-top plastic bag; add chicken and shake well to coat.
Melt shortening in a large skillet over medium-high heat; add chicken pieces and brown 8 minutes per side.
Drain pasta and set aside (I usually thaw the peas in a colander, then just dump the pasta over top to drain).
Remove chicken from skillet to a plate; cover and keep warm.
Add mushrooms, soup, oregano and garlic powder to skillet, scraping up the browned bits to combine; cook, stirring frequently, 5 minutes.
Remove from heat and add sour cream, stirring to completely combine.
Combine peas, pasta, and half of sour cream mixture and spread in bottom of prepared baking dish.
Lay chicken pieces over pasta; spread remaining sauce over chicken pieces.
Cover with foil and bake at 350F for 40 minutes; remove foil, sprinkle with paprika and bake an additional 20 minutes.
No special items needed.