Broccoli & Chicken Casserole
Adapted from
Better Homes & Gardens, New Dieter
8 servings
| 3 c No Yolks egg noodle substitute, cooked | 1/2 c fat-free milk | ||
| 2 1/2 c chicken breast cubes, cooked | 1/2 c reduced fat Swiss cheese, shredded | ||
| 1/2 c onions, chopped | 1 tsp basil | ||
| 3 1/4 c frozen broccoli flowerets, thawed | 1 tsp salt | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 1/4 tsp black pepper |
Preheat oven at 350. Prepare a 2 1/2-quart casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In another mixing bowl, combine soup, milk, cheese, basil, salt, and pepper. Stir in noodle mixture. Pour entire mixture into prepared dish. Bake, covered for 40 minutes.
| Calories | 139 | %CFF | 20 % | |
| Total Fat | 3 g | Saturated Fat | 2 mg | |
| Protein | 9 g | Cholesterol | 13 g | |
| Carbohydrates | 18 g | Sodium | 619 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
3.3 WW Points | ||||
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Rated by 19 users (4.6)
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