Broccoli & Chicken Casserole

Name: Broccoli & Chicken Casserole
Yield: 8 servings
Ingredients: 3 cups egg noodles, cooked; 2 1/2 cups chicken breast cubes, cooked; 1/2 cup onions, chopped; 3 1/4 cups frozen broccoli flowerets, thawed; 10 3/4 ozs low-fat cream of mushroom soup; 1/2 cup fat-free milk; 1/2 cup reduced fat Swiss cheese, shredded; 1 tsp basil; 1 tsp salt; 1/4 tsp black pepper

Adapted from Better Homes & Gardens, New Dieter

3 cups egg noodles, cooked
2 1/2 cups chicken breast cubes, cooked
1/2 cup onions, chopped
3 1/4 cups frozen broccoli flowerets, thawed
10 3/4 ozs low-fat cream of mushroom soup
1/2 cup fat-free milk
1/2 cup reduced fat Swiss cheese, shredded
1 tsp basil
1 tsp salt
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.

Posted: 8/25/1997

Casseroles

Rated by 19 users (4.63)

WW Points^* : 1.87

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 87 Calories from Fat 33 (38%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 10g	3%
Sodium 494mg	21%
Potassium 1mg	0%
Total Carbohydrate7g	2%
Dietary Fiber 1g	4%
Sugars 3g
Protein 6g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.