| 8
servings
1/2 tsp. olive oil
1 lb. ground chicken breast,
skinless
1 cup onions -- chopped
1 cup mushrooms -- sliced
1c red and green bell peppers --
chopped
10 3/4 oz low-fat cream of
mushroom soup
3/4 c skim milk
2 tsps. Worcestershire sauce
1 tsp. salt
1/8 tsp. black pepper
3 3/4 c No Yolk egg noodle
substitute -- cooked
1 cup low-fat Monterey Jack cheese
-- grated
Preheat oven to 350. Prepare a
2-quart casserole dish with cooking spray; set aside. In
a skillet, heat oil over medium heat. Add chicken,
onions, mushrooms, and bell peppers. Cook until chicken
is no longer pink and vegetables are tender. Stir in
soup, milk, Worcestershire sauce, salt, and black
pepper. Pour cooked and drained noodles in prepared pan.
Then, place meat mixture over noodles. Sprinkle with
cheese. Bake, covered, for 1 hour.
253 Calories; 6g Fat (24% calories
from fat); 26g Protein; 19g Carbohydrate; 53 mg
Cholesterol; 610 mg Sodium
Notes: To freeze, seal in a
freezer-safe container for up to 3 weeks. To bake,
unwrap frozen block from container and place in a
2-quart casserole dish. Cover and thaw in refrigerator.
Bake according to recipe directions. Serving Ideas:
Serve with green beans and garlic bread. |
