Broccoli & Chicken Casserole

Name: Broccoli & Chicken Casserole
Yield: 10 servings
Ingredients: 6 ozs egg noodles, cooked; 16 ozs chicken breast halves skinless, cubed; 1 cup onions, chopped; 16 ozs frozen chopped broccoli, thawed; 2 tsps salt; 1/2 tsp black pepper; 10 3/4 ozs low-fat cream of mushroom soup; 1/2 cup fat-free milk; 4 ozs Swiss cheese, shredded

Adapted from Better Homes & Gardens, New Dieter's Cookbook

6 ozs egg noodles, cooked
16 ozs chicken breast halves skinless, cubed
1 cup onions, chopped
16 ozs frozen chopped broccoli, thawed
2 tsps salt
1/2 tsp black pepper
10 3/4 ozs low-fat cream of mushroom soup
1/2 cup fat-free milk
4 ozs Swiss cheese, shredded

Preheat oven to 350. Prepare a 9" x 13" casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. In a large skillet, cook chicken, broccoli, and onions until chicken is no longer pink. Stir in salt, black pepper and cooked noodles; set aside. In a mixing bowl, combine soup, milk, and cheese. Stir in noodle mixture. Spread mixture even into prepared dish. Bake, covered for 20 minutes, or until heated through.

Posted: 8/25/1997

Casseroles

Rated by 19 users (4.63)

WW Points^* : 4.28

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 209 Calories from Fat 52 (25%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 36g	12%
Sodium 637mg	27%
Potassium 1mg	0%
Total Carbohydrate19g	6%
Dietary Fiber 2g	8%
Sugars 4g
Protein 17g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.