Friday, 11 January 2013

Chicken Casserole with black rice noodles.

I am a lover of rice, and noodles and pasta and would happily eat them six nights a week with potatoes on the seventh, but alas OH is the opposite, and anything for a peaceful life.

But he likes the black rice noodles and will also eat the soba noodles as well, so tonight I took advantage of this and used them for tea.

I boiled half a chicken to get a chicken stock, added a tin of Campbells condensed tomato soup (that came through the post this morning) some smoked paprika powder some sliced carrots, sliced onions, sliced sweet potatoes, and a handful of peas. Bring to the boil and simmer for twenty mins. I picked the chicken off the carcass and added that as well.

Meanwhile bring a pan of water to the boil and add the noodles and cook for five minutes,

Makes for a low fat, high fibre, healthy meal that is warming and filling, just what is needed at this time of year.

This is a chuck it in the pan recipe, adapt the quantities to suit the amount of people you are feeding and the paprika to your taste.

The highlighted items were supplied by Healthy Supplies, the recipe ideas are my own.

The Campbells soup was one of five tins received as a thank you for joining in a linky last month, with no obligation to blog about them.

This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh


  1. Replies
    1. it was delicious Claire, and with seasonal veg quick economical

  2. Nice idea and like finding out about ingredients I have not heard of before. Could you possibly add that the World Food Programme helps mums help mums in Bangladesh?


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