NUTRITION

SERVINGS

INGREDIENTS

4 oz Shredded rotisserie chicken breast

0.75 cup Cooked whole wheat egg noodles

0.25 cup Nonfat plain Greek yogurt

0.25 cup Low-sodium chicken bone broth

0.25 cup Frozen peas

0.25 cup Frozen diced carrots

0.25 cup Diced yellow onion

0.75 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Almond flour

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  In a small skillet over medium heat, sauté the diced yellow onion in the olive oil until soft and translucent, about 5 minutes.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, chicken bone broth, nutritional yeast, garlic powder, dried thyme, sea salt, and black pepper until well combined.

• 4

  Gently fold the shredded rotisserie chicken, cooked noodles, frozen peas, frozen carrots, and sautéed onions into the yogurt sauce until everything is evenly coated.

• 5

  Transfer the mixture to the prepared baking dish and spread it out evenly with a spatula.

• 6

  Sprinkle the almond flour over the top of the casserole to create a thin, even layer for the crust.

• 7

  Bake for 20 to 25 minutes until the casserole is heated through and the almond flour topping is lightly browned and crispy.