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Chicken casserole

A tasty chicken casserole to feed the family - serve with pasta or a big bowl of dry-roast potatoes.


Chicken casserole
  • Serves: 6
  • Prep. time:
  • Cook time:
  • Total time: Less than 30 Minutes
  • Syns per serving: 3


  • 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


  1. Prepare the noodles according to the packet instructions, drain and set aside. Preheat the oven to 350°F.
  2. 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.
  3. Stir in the spinach and cook, stirring, until the spinach is wilted, 2-3 minutes.
  4. Combine the soup and 1 cup of water in a small bowl until blended.
  5. Add the soup, cooked chicken and drained noodles to the skillet and heat through.
  6. Spray a 1-quart baking dish with low-calorie cooking spray and spoon the mixture. Sprinkle with the Cheddar cheese.
  7. 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.

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