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2 cans condensed reduced fat cream of mushroom soup
1/4 cup skim milk
6 ounces cooked chicken breast halves, chopped
1 can tomatoes with green chiles (Ro*Tel)
10 ounces frozen mixed vegetables
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl. Mix well. Place in a 9 x 13-inch baking dish. Bake for 30 minutes.
Per Serving (excluding unknown items): 238 Calories; 6g Fat (21.0% calories from fat); 13g Protein; 34g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 880mg Sodium
Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat
WW Points: 4 points if serving 8 or 5.5 points if serving 6
TweetChicken Noodle Casserole recipe
4 cups egg noodles, cooked and drained2 cans condensed reduced fat cream of mushroom soup
1/4 cup skim milk
6 ounces cooked chicken breast halves, chopped
1 can tomatoes with green chiles (Ro*Tel)
10 ounces frozen mixed vegetables
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl. Mix well. Place in a 9 x 13-inch baking dish. Bake for 30 minutes.
Per Serving (excluding unknown items): 238 Calories; 6g Fat (21.0% calories from fat); 13g Protein; 34g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 880mg Sodium
Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat
WW Points: 4 points if serving 8 or 5.5 points if serving 6
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No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.