To make this chicken casserole heart-healthy, we used reduced-fat soup, fat-free milk, and light mayonnaise. It makes a great family dinner.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
10 mins
bake:
40 mins
stand:
10 mins
total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

Tips

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.

Nutrition Facts

359 calories; fat 7g; cholesterol 40mg; saturated fat 1g; carbohydrates 51g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 10g; protein 22g; vitamin a 923.2IU; vitamin c 40.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 8.3mg; vitamin b6 0.3mg; folate 112.9mcg; vitamin b12 0.5mcg; sodium 441mg; potassium 548mg; calcium 131.3mg; iron 2.5mg.
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