Chicken Supreme Casserole
To make this chicken casserole heart-healthy, we used reduced-fat soup, fat-free milk, and light mayonnaise. It makes a great family dinner.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
4 servings
Ingredients
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6 cups water
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1 1/3 cups dried bow tie or rotini pasta (6 ounces)
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1 16-ounce package frozen pepper stir-fry vegetables
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1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
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1 1/4 cups fat-free milk
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3 tablespoons light mayonnaise
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1 teaspoon salt-free lemon-pepper seasoning
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1 cup cubed cooked chicken breast (6 ounces)*
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1/4 cup sliced green onions
Directions
1.
Preheat oven to 350 degrees F . In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
2.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
3.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Test Kitchen Tip
Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.
Nutrition information
Calories 359, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 40 mg, Sodium 441 mg, Carbohydrate 51 g, Total Sugar 10 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 69%, Calcium 13%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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