Slow Cooker Chicken and Noodles Romanoff
Recipe from
Betty Crocker
Cayenne pepper adds a little zip to a delectable white sauce made from cottage cheese and sour cream.
Servings:
6 servings (1 cup each)
Prep Time:
25 mins
Total Time:
5 hrs 55 mins
Ingredients
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1/4 cupchopped onionsee savings
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1 packageboneless skinless chicken thighs, cut into 3/4-inch pieces (20 ounces)see savings
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1/8 teaspoonground red pepper (cayenne)see savings
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1 containersmall-curd cottage cheese (12 ounces)see savings
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1 1/2 cupssour cream (from 16-ounce container)see savings
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1/2 cupgrated Parmesan cheesesee savings
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2 tablespoonsGold Medal® all-purpose floursee savings
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2 cupsuncooked wide egg noodles (about 3 ounces)see savings
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1 cupGreen Giant® frozen sweet peas (from 1-pound bag), thawedsee savings
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2 tablespoonchopped fresh chives, if desiredsee savings
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Directions
1.
Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
2.
Cover; cook on Low heat setting 5 to 6 hours.
3.
Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 430 (Calories from Fat 210); Total Fat 23g (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 120mg; Sodium 480mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 6g); Protein 36g. Daily Values: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 15%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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