Chicken Casserole
Chicken Casserole
Chicken Casserole includes whole wheat pasta, cubed chicken breast, frozen mixed vegetables, cream of chicken soup, skimmed milk, reduced fat shredded cheddar cheese, canned mushrooms, water, and seasonings. The mixture is combined in a bowl, poured into a casserole dish, and baked until the cheese is golden brown and bubbly.
Ingredients
- 170 grams.(approx. 1/2 cup) whole wheat pasta, uncooked (or 340g approx. 1 cup cooked)
- 170 grams.(approx. 1 cup) cubed, cooked skinless chicken breast.
- 680 grams.(approx. 2 cups) frozen mixed vegetables
- 1 canned low fat /fat free cream of chicken soup.
- 250 ml.(approx. 1 cup) skimmed milk.
- 340 grams.(approx. 1 cup) reduced fat shredded cheddar cheese.
- 1 canned mushrooms
- 120 ml.(approx. 3/4 cup) water
- Pepper, garlic powder and onion powder to taste
Instructions
- Preheat oven to 180 C (350 F)
- Spray a 13” casserole dish with cooking spray.
- Cook pasta and vegetables as directed on packages.
- In a large bowl, combine chicken, soup, 1/2 cheese, milk, water, mushrooms, cooked pasta, and vegetables.
- Add pepper, garlic powder and onion powder to taste.
- Pour mixture into greased casserole dish, and sprinkle remaining cheese on top.
- Bake casserole until cheese is golden brown and bubbly, about 25 to 30 minutes.
Notes
NUTRITIONAL VAUES PER SERVING: Calories: 256 |Fat: 8 g | Protein: 19 g | Carbohydrates: 27 g | Sodium: 834 mg | Sugar: 3 g
