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 to 45 mins at 350°
stand:
10 mins
Servings:
4
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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; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 40mg; sodium 441mg; potassium 548mg; carbohydrates 51g; fiber 3g; sugar 10g; protein 22g; vitamin a 923IU; vitamin c 41mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6mg; folate 113mcg; vitamin b12 1mcg; calcium 131mg; iron 3mg.

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