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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. Thanks to member Darylnn Derr from Texas for the recipe!


Chicken casserole
  • Serves: 6
  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: 3


  • 8oz dry egg noodles
  • Low-calorie cooking spray
  • 3 cups (8oz) mushrooms, sliced
  • ½ red bell pepper, seeds removed and chopped
  • ½ tsp salt
  • 7 cups (7oz) fresh baby spinach
  • 1 (10¾oz) can condensed fat-free cream of mushroom soup
  • 1 cup of water
  • 2 cups (10oz) chopped cooked chicken
  • ¾ cup (3oz) fat free Cheddar cheese, shredded
  • Salt and freshly ground black pepper


  1. Prepare the noodles according to package directions, drain and set aside. Preheat the oven to 350°F.
  2. Spray a large nonstick skillet with low-calorie cooking spray and place over 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 pour in 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.

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