Scalloped Chicken and Noodles serves 4
from Grandma's Comfort Food Made Healthy
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1/3 cup Carnation n/f dry milk powder
1 cup water
1/2 cup finely chopped onion
1 1/2 cups hot cooked noodles, rinsed and drained
1/2 cup frozen peas, thawed
1 full cup (6 oz) diced cooked chicken breast
1/2 cup (one 2.5 oz jar) sliced mushrooms. drained
1 tsp. dried parsley flakes
1/4 tsp. black pepper
5 Ritz Reduced Fat crackers, made into crumbs
1/4 cup (3/4 oz) grated Kraft f/f Parmesan cheese
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with butter flavored cooking spray. In a medium saucepan, combine chicken soup, dry milk powder, water and onion. Cook over medium heat until mixture is heated through, stirring often. Stir in noodles, peas,, chicken, mushrooms, parsley flakes and black pepper. Spread mixture into prepared baking dish. In a small bowl combine cracker crumbs and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 min. Place baking dish on wire rack and let set for 2 - 3 min. Divide into 4 servings.
HINTS: 1 1/4 uncooked noodles usually cooks to about 1 1/2 cups.
Thaw peas by placing in a colander and rinsing under hot water for one minute.
If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE 1 3/4 protein, 1 1/4 bread, 1/2 vag, 1/4 s/milk, 1/2 slider, 5 optional calories
268 cal, 4g fat, 22g protein, 36g carb, 565mg sodium, 99mg calcium, 3g fiber
Diabetic 2 meat, 2 starch
Ann in San Diego
| current weight: -11.0 under