Light Chicken Casserole
Serves about 4
Ingredients:
- Two pounds boneless, skinless chicken breasts, cubed
- 3 cups whole wheat pasta
- 1 can fat free cream of chicken soup
- 1 can fat free cream of mushroom soup
- ½ cup fat free sour cream
- ½ package of frozen broccoli
- ½ cup frozen peas
- 1 tsp paprika
- 2 tsp Old Bay
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
- Grated parmesan cheese (about ¼ cup)
Directions:Preheat oven to 400º.
Cook pasta according to package directions. While pasta is boiling, bake chicken in a small baking dish for 10 minutes, or until chicken is cooked through. Microwave broccoli and peas according to package directions until warm.
In a large bowl, mix together soups, sour cream, and spices. Add pasta, chicken, and vegetables and mix thoroughly. Pour into baking dish and sprinkle parmesan cheese on top. Bake at 400º for 15 minutes until warm throughout and cheese on top is melted. If desired, place under a broiler to crisp up the top.
