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Low Fat Chicken Casserole

Here's how you make Low Fat Chicken Casserole
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  • Servings: 7
  • Prep: 30m
  • Cook: 30m
  • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2 cups whole wheat dry penne pasta or fusilli pasta
  • 1 small onion, finely chopped
  • 1 (10-ounce) can sliced mushrooms, well drained (squeeze out excess moisture using hands)
  • 2 large chicken breasts, cooked and chopped (or use two 10-ounce cans solid white tuna, packed in water)
  • 2 (10-ounce) cans fat-free low-sodium cream of mushrooms soup (or fat-free low-sodium cream of celery soup)
  • 1/2 cup low-fat mayonnaise
  • 1 cup fat-free half and half cream (or low-fat milk or fat-free evaporated milk)
  • 1 teaspoon garlic powder
  • Seasoned or white salt and fresh ground black pepper
  • 1 cup reduced-fat shredded cheddar cheese (can use more)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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


We hope you enjoy this recipe!

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