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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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We love creamy, cheesey casserole's in my family....a little too much! Now that I'm trying to lose some weight, I want to keep the family happy, but cut out a little of the fat. Here's a delicious take on a favorite of ours. We've found some great ways to substitute fattening (and high sodium/caloric) cream of chicken soup. Ingredients:
1 lb chicken breast |
2 cups whole wheat elbow macaroni |
8 ounces fat-free low-sodium chicken broth |
1/2 cup skim milk |
2 tablespoons cornstarch |
1/4 cup water |
1/4 cup fat free sour cream |
8 slices reduced-fat american cheese |
1/4 teaspoon pepper |
1 cup french's french fried onions |
Directions:
1. Preheat the oven to 385.
2. Bake the chicken breast until no longer pink in the middle.
3. When chicken is done cooking, remove from over, let cool for 5 minutes, then shred. Set aside.
4. While the chicken is baking, boil water and cook the pasta until done to desired tenderness.
5. Drain the pasta and pour into a mixing bowl, set aside.
6. In a small saute pan, heat chicken broth and skim milk together to a low boil.
7. Combine 1/4 cup warm water with 2 Tbls cornstarch.
8. When chicken broth/milk is at a low boil, whisk in cornstarch/water mixture. Remove from heat and stir until thickens. Pour over noodles.
9. Add chicken, sour cream, 1/2 cup of frenches onions and pepper. Stir.
10. Tear slices of american cheese into smaller pieces and add to pasta/chicken mixture.
11. Pour into casserole dish.
12. Bake for 20 minutes, or until hot through the center.
13. Sprinkle the rest of the frenches onions over the top, return to oven. Bake for another 3-5 minutes, or until onions are crispy and browned. Be careful not to bake too long, onions will quickly burn.
14. Let cool for 3-5 mintues before serving.
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