Here's a quick and easy recipe that I made on Tuesday night. I clipped this recipe out of a coupon book in the Sunday paper a looooooong time ago. This is a Campbell's Soup recipe and it's a nice and healthy alternative to most casseroles with a good amount of flavor.
Of course, I made a few alterations and one addition. The addition wasn't healthy, but hey...it was good. Maybe if I had used turkey bacon I could still say we were trying to be reallllly healthy...but I didn't. However, the three bites of bacon in my serving didn't kill me or my waistline.
Hearty Chicken and Noodle Casserole
Revised from Campbell's version (changes in red)
1 can (10 1/2 oz.) Campbell's Condensed Cream of Mushroom soup (I used the 98% Fat Free version)
1/2 cup milk
1/4 tsp. ground black pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables (I used a little more, about 3/4 cup each of frozen peas and frozen corn)
2 cups cubed cooked chicken (I boiled then cubed two chicken breasts)
2 cups medium egg noodles, cooked and drained (I used whole grain thin spaghetti)
1/2 cup shredded Cheddar cheese
3 strips of bacon, cooked
1. Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2-qt. casserole dish. Top with cooked, crumbled bacon.
2. Bake at 400 degrees for 25 minutes or until hot. Stir.
3. Top with Cheddar cheese.
Makes four servings.
David and I polished this off last night. Yum!
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