Sunday, July 17, 2011

Hearty Chicken & Egg Noodle Casserole


1 can (10.75 oz) condensed Cream of Mushroom soup (we use 98% fat free)
1/2 cup skim milk
1 cup mixed frozen vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained (we use whole wheat egg noodles)
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/2 cup shredded Cheddar cheese (we use fat free)

Step 1:

Cook noodles and chicken. Preheat oven to 400 degrees.

Step 2:

Stir soup, milk, vegetables (still frozen), chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 qt casserole dish.

Step 3:

Bake for 25 minutes or until the chicken mixture is hot and bubbling Stir the chicken mixture. Top with Cheddar cheese. Let stand until the cheese is melted. Enjoy!

Serves 4. Per serving: 388 Calories, 17g Fat, 25g Carbs, 3g Fiber, 32g Protein

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