Easy Lasagna Casserole
Adapted from
A Celebration of Cooking in America
8 servings
| 1 lb ground chicken breast skinless | 1 c fat-free evaporated milk | ||
| 1/2 c onions, chopped | 4 ozs fat-free cream cheese, softened | ||
| 15 ozs no-salt-added tomato sauce | 5 ozs No Yolks egg noodle substitute, cooked and drained | ||
| 1 1/2 ozs spaghetti sauce mix | 4 ozs mozzarella cheese, shredded |
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Preheat oven to 350. Prepare a 11"x7" casserole dish with cooking spray; set aside. In a large sauce pan, cook chicken and onions until chicken is no longer pink. Stir in tomato sauce and spaghetti sauce mix. Mix well and cook over medium heat until mixture begins to thicken. Meanwhile, in another saucepan, heat evaporated milk and cream cheese . Cook until smooth. Stir in cooked noodles. Pour noodle mixture onto bottom of prepared pan. Spread chicken mixture over top. Sprinkle mozzarella cheese over top. Bake for 20 minutes, or until heated through.
| Calories | 228 | %CFF | 11 % | |
| Total Fat | 3 g | Saturated Fat | 0.6 mg | |
| Protein | 21 g | Cholesterol | 35 g | |
| Carbohydrates | 26 g | Sodium | 542 mg | |
| Sugars | 10 g | Fiber | 2 g | |
|
4.0 WW Points | ||||
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Rated by 11 users (4.5)
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