Chicken Pot Casserole Healthy Exchanges Cookbook p.161
This is my contribution to the "chicken in every pot" promised us so many years ago. It has the flavor of a traditional pot pie but without all the work-or all the fat. Serve this to your family, then stand back and enjoy the applause. Serves 4
2 cups cooked noodles, rinsed and drained 1/2 cup chopped onion 1 full cup (6 ounces) diced cooked chicken breast 1 cup frozen carrots, thawed 1 cup frozen green beans, thawed 1/2 cup frozen peas, thawed 1/2 cup (one 2.5-ounce jar) canned sliced mushrooms, drained 1 (10 3/4-ounce) can Campbell's Healthy Request Cream of Mushroom Soup 1/2 teaspoon poultry seasoning 1/8 teaspoon black pepper 1 teaspoon dried parsley flakes 1/3 cup (1 1/2 ounces) Kraft shredded reduced-fat Cheddar cheese 3 tablespoons 3/4 ounce) dried fine bread crumbs
Preheat oven to 350 degrees. In a large bowl, combine noodles, onion, chicken, carrots, green beans, peas, mushrooms, mushroom soup, poultry seasoning, black pepper, and parsley. Pour into an ungreased 8-by-8-inch baking dish. Bake 15 to 20 minutes or until hot. Sprinkle Cheddar cheese and bread crumbs on top and bake an additional 5 minutes or until cheese melts.
Hints: 1. A full 1 3/4 cups uncooked noodles usually make about 2 cups cooked. 2. Purchase cooked chicken breast from your local deli and dice it when you get home.
Each serving equals: HE: 2 Pr, 1 1/2 Br, 1 1/2 Ve, 1/2 Sl, 1 OC 297 Calories, 6 gm Fa, 22 gm Pr, 38 gm Ca, 576 mg So, 4 Fi DIABETIC: 2 Mt, 2 St, 1 Ve
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