Makeover Chicken A La King Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Using reduced-fat soup, fat-free evaporated milk, reduced-fat process cheese, less butter and no added salt, this recipe is a great makeover to a classic. It is still deliciously creamy and it's a crowd-pleasure. Ingredients:
8 ounces uncooked wide egg noodles |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2/3 cup fat-free evaporated milk |
6 ounces cubed reduced-fat process cheese (velveeta) |
2 cups cubed cooked chicken breast |
1 cup sliced celery |
1/4 cup chopped green pepper |
1 jar (2 ounces) diced pimientos, drained |
1/3 cup dry bread crumbs |
1 tablespoon butter, melted |
1/4 cup slivered almonds |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
2. Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes.
3. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.
|
|