Chicken noodle casserole~ 2/9/2011

This dish was originally titled Aunt liz's spaghetti chicken casserole, but I changed the name because I found it misleading.



This chicken spaghetti casserole is low and calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Yield: 2 casseroles, 4 servings each (serving size: about 1 cup)

Ingredients

• 2  cups  chopped cooked chicken breast
• 2  cups  uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
• 1  cup  (1/4-inch-thick) slices celery
• 1  cup  chopped red bell pepper
• 1  cup  chopped onion
• 1  cup  fat-free, less-sodium chicken broth
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• Cooking spray
• 1  cup  (4 ounces) shredded cheddar cheese, divided

Preparation

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Nutritional Information

Calories:

261 (27% from fat)

Fat:

7.8g (sat 3.9g,mono 2.2g,poly 1.1g)

Protein:

19g

Carbohydrate:

28g

Fiber:

2.1g

Cholesterol:

47mg

Iron:

1.8mg

Sodium:

652mg

Calcium:

134mg

Mary Jo Bryan, Atlanta, Georgia, Cooking Light, NOVEMBER 2008