Ingredients for Chicken Vegetable Casserole
- Boneless Skinless Chicken Breasts
- 1 pound egg noodles
- 98% Fat Free Cream Of Chicken Soup
- Soymilk
- Frozen Corn
- 1 cup frozen carrots
- Frozen Peas
- 1 teaspoon paprika
- Garlic Powder
- Salt And Pepper
- Cheddar Cheese
- Cooking Spray
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How to Make Chicken Vegetable Casserole
- Preheat oven to 375°F (190°C). Spray a medium-sized (approximately 9x13 inch) casserole dish with cooking spray and set aside.
- In a large saucepan, bring 6 cups of water to a boil. Add 1 pound egg noodles.
- Return to a boil, add 1 cup frozen carrots, and cook for 8 minutes, stirring occasionally.
- Add 1 cup frozen peas and 1 cup frozen corn. Continue cooking until noodles are tender but not mushy (about 2-3 more minutes).
- Drain the noodles and vegetables in a colander and transfer them to the prepared casserole dish.
- In a medium saucepan, spray with cooking spray. Heat over medium heat. Add 1.5 pounds cubed chicken breast, 1 teaspoon paprika, 2 cloves minced garlic, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Cook the chicken until no longer pink, stirring frequently (about 5-7 minutes).
- Stir in 10.75 ounces (1 can) condensed cream of mushroom soup and 1/2 cup milk. Heat for 2 minutes, stirring well, until heated through.
- Pour the chicken mixture over the noodles and vegetables in the casserole dish.
- Gently fold to combine.
- If desired, top with 1 cup shredded cheddar cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly (if using). Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
3g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Pasta Poultry American Oven Easy Dinner Party Chicken One Dish Meal Comfort Food Midwestern Inexpensive Meat Chicken Breasts Pasta Rice And Grains Elbow Macaroni Taste Mood Equipment
