Soft Foods · Dinner · by Mara
Lanternwood Chicken Casserole
Chicken Casserole
Tender chicken, vegetables, pasta, and a creamy sauce bake into an old-fashioned, dependable supper. Mara keeps this one for nights when novelty has overstayed its welcome.
- Total time
- About 25 min
- Yield
- 4
- Serving
- 1 cup
- Texture
- Tender
Ingredients
- 1/2 cup whole-wheat pasta, uncooked (or 1 cup cooked)
- 1 cup cubed, cooked skinless chicken breast
- 2 cups frozen mixed vegetables
- 1 10.5-ounce can 98% fat-free cream of chicken soup
- 1 cup 2% milk reduced-fat shredded cheddar cheese
- 4 ounces canned mushrooms
- 3/4 cup water
- Pepper, garlic powder and onion powder to taste
Directions
- 1
Heat the oven to 350 °F. Spray a 9x13 casserole dish with nonstick spray.
- 2
Continue cooking pasta and vegetables as directed on packages. In a large mixing bowl, combine chicken, soup, 1/2 cup cheese, milk, water, mushrooms, cooked pasta and vegetables.
- 3
Stir in pepper, garlic powder and onion powder to taste. Next, pour mixture into greased casserole dish, and sprinkle reserved cheese on top.
- 4
Next, bake casserole until cheese is golden brown and bubbly, about 25 to 30 minutes.
PER SERVING
Nutrition
- Protein
- 19g
- Calories
- 256
- Carbs
- 27g
- Fat
- 8g
- Sugar
- 3g
- Sodium
- 834mg
Source nutrition per serving from the supplied PDF; values have not been recalculated for this Guild adaptation. Missing from source: fiber.
Source: Original Guild adaptation inspired by a 2014 bariatric recipe compilation.
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