A tasty chicken casserole to feed the family - serve with pasta or a big bowl of dry-roast potatoes.
Syns per serving:
2 cups uncooked egg noodles
low-calorie cooking spray
8oz package mushrooms, sliced
½ red bell pepper, seeded and chopped
½ tsp salt
7oz package fresh baby spinach
10¾oz can condensed fat free cream of mushroom soup
1 cup of water
2 cups chopped cooked chicken
3oz fat free Cheddar cheese, shredded
salt and freshly ground black pepper
Prepare the noodles according to the packet instructions, drain and set aside. Preheat the oven to 350°F.
Spray a large nonstick skillet with low-calorie cooking spray and place over a medium-high heat. Add the mushrooms, bell pepper, and salt. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in the spinach and cook, stirring, until the spinach is wilted, 2-3 minutes.
Combine the soup and 1 cup of water in a small bowl until blended.
Add the soup, cooked chicken and drained noodles to the skillet and heat through.
Spray a 1-quart baking dish with low-calorie cooking spray and spoon the mixture. Sprinkle with the Cheddar cheese.
Bake, covered, for about 20-25 minutes until the cheese is melted and the mixture is bubbling.
Tip: Thanks for this recipe to Darylnn Derr from Texas.