Chicken noodle vegetable hotdish

Low Sodium

A serving of this hotdish has as much calcium as one cup of milk for strong bones and teeth.


8 ounces dry whole grain wide noodles
1 cup water
1 1/2 cups low-sodium chicken broth
1 16-ounce package of frozen mixed vegetables
1/2 cup onion, minced
2 cups cooked chicken, diced
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 teaspoon dried parley
1 teaspoon dried ground basil
1 1/4 cups (5 ounces) shredded Swiss cheese


  1. In a 3-quart microwave-safe casserole dish, mix together the noodles, water and broth. Cover with a lid or plastic wrap and microwave on high for 5 minutes or until the noodles are al dente. Stir every minute or two.
  2. Mix in the frozen vegetables, onion, chicken, garlic powder, black pepper, parsley and basil. Cover with a lid or plastic wrap and cook for 6 minutes or until the vegetables are tender. Stir every minute or two.
  3. Stir in half the cheese and mix well. Sprinkle the rest of the cheese on top of the hotdish. Cook on high, uncovered, for 2 to 3 minutes, until cheese melts. Enjoy!

Makes 6 servings

Recipe contains: wheat, milk, egg (if egg noodles are used)

Carb choices per serving: 2 1/3

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First Published: 08/10/2020
Last Reviewed: 10/05/2021

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Like leftovers? This casserole is even better the next day.
chicken noodle vegetable hotdish nutrition label