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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Ingredients

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Directions

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  • 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.

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  • 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; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 40 mg cholesterol; 441 mg sodium. 548 mg potassium; 51 g carbohydrates; 3 g fiber; 10 g sugar; 22 g protein; 923 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 3 mg iron;

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