Low Fat Broccoli Chicken Casserole Light & Tasty
"I came across this recipe when I was in high school, and it's been a family favorite ever since," says Sharie Blevins of Chisholm, Minnesota. "Basil gives this casserole wonderful flavor. No one will know it's good for them!" SERVINGS: 5 CATEGORY: Lower Fat METHOD: Baked TIME: Prep: 15 min. Bake: 35 min. Ingredients: 2-1/2 cups uncooked yolk-free noodles 2-1/2 cups cubed cooked chicken breast 1 package (10 ounces) frozen broccoli florets, thawed 1 small onion, chopped 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1/2 cup fat-free milk 1/2 cup shredded part-skim mozzarella cheese 1 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper Paprika, optional Directions: Cook noodles according to package directions; drain and place in a large bowl. Add the chicken, broccoli and onion. In a small bowl, combine the soup, milk, cheese, basil, salt and pepper. Pour over chicken mixture and stir until combined. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 5 servings. Nutrition Facts One serving: 1-1/2 cups Calories: 284 Fat: 5 g Saturated Fat: 2 g Cholesterol: 66 mg Sodium: 489 mg Carbohydrate: 27 g Fiber: 3 g Protein: 29 g Diabetic Exchange: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
