Chicken Supreme Casserole
- Makes: 4 servings
- Prep 30 mins
- Cook 10 mins
- Bake 40 mins to 45 mins
- Stand 10 mins
dried bow tie or rotini pasta (6 ounces)
frozen pepper stir-fry vegetables
10 3/4 -
reduced-fat and reduced-sodium condensed cream of chicken soup
salt-free lemon-pepper seasoning
cubed cooked chicken breast (6 ounces)*
sliced green onions
- Preheat oven to 350 degrees F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
- In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
- Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
- Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.
(Chicken Supreme Casserole)Servings Per Recipe 4, carb. (g) 51, Fat, total (g) 7, chol. (mg) 40, calcium (mg) 131, Thiamin (mg) 0, iron (mg) 3, Riboflavin (mg) 0, vit. A (IU) 923, vit. C (mg) 41, pro. (g) 22, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 113, sugar (g) 10, cal. (kcal) 359, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 8, Monosaturated fat (g) 1, sat. fat (g) 1, Potassium (mg) 548, fiber (g) 3, Polyunsaturated fat (g) 1, sodium (mg) 441