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Low Fat Chicken Casserole

Created by KittenCal on October 5, 2011

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)

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