Low Fat Chicken Casserole
"This is very good, tuna may be replaced for the chicken and fat-free cream of celery may be replaced for the mushroom soup, one cup shredded low-fat cheddar cheese may also be added into the pasta mixture if so desired, one tablespoon Mrs. Dash seasoning may be used in place of the seasoned salt or white salt, I also like to add in a diced celery stalk for extra crunch "
Ingredients
Nutritional
- Serving Size: 1 (276.1 g)
- Calories 385
- Total Fat - 22.7 g
- Saturated Fat - 9.7 g
- Cholesterol - 68 mg
- Sodium - 1242 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 2.7 g
- Sugars - 15.1 g
- Protein - 13.6 g
- Calcium - 276.2 mg
- Iron - 0.9 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Set oven to 350 degrees F.
Step 2
Spray a casserole dish with cooking spray (or grease as desired, use a casserole dish large enough to hold the mixture).
Step 3
Cook the pasta in boiling water until just al dente, leave slightly undercooked; drain and transfer to a large bowl.
Step 4
Mix in the onion, mushrooms and cooked chopped chicken.
Step 5
In a saucepan heat the both cans of soup with fat free half and half or milk mixing until heated through and smooth.
Step 6
Stir in the garlic powder, then pour over the pasta mixture; toss to combine.
Step 7
Season with salt and black pepper to taste.
Step 8
Transfer to casserole dish.
Step 9
Bake for 30 minutes.
Step 10
Remove from oven and sprinkle the cheddar cheese on top, then return to oven and allow to melt
Tips
No special items needed.