Ingredients for Chicken And Cheese Casserole
- Rotini Noodles
- Cooked Chicken Breasts
- 2 tablespoons butter
- Onion
- 1/2 cup chopped celery
- 1 (10.75 ounce) can cream of mushroom soup
- Skim Milk
- Light Cheddar Cheese
- Ground Pepper
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How to Make Chicken And Cheese Casserole
- Preheat oven to 375°F (190°C).
- Cook 1 pound of noodles according to package directions. Drain and set aside.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery and sauté until softened, about 5-7 minutes.
- Stir in 1 (10.75 ounce) can of cream of mushroom soup and 1/2 cup of milk. Bring to a simmer.
- Reduce heat to low and stir in 1 cup of shredded cheddar cheese and 1/4 teaspoon of black pepper. Stir until cheese is melted and smooth.
- In a large bowl, combine the cooked noodles, 2 cups of cooked and shredded chicken, and the cream of mushroom soup mixture. Stir until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with 3/4 cup of shredded cheddar cheese.
- Bake for 30-35 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
22g
Carbs
12g
