Scalloped Chicken and Noodles

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Chicken Dish
Pasta Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Healthy Request Cream of Chicken Soup -- (1 oz.) (1 to 10 3/4)
1/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/2 cup finely chopped onion
1 1/2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas -- thawed
1 cup diced cooked chicken breast -- (6 oz.)
1/2 cup sliced mushrooms -- (one 2.5 oz can) drained
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
5 Ritz Reduced Fat Crackers -- made into crumbs
1/4 cup grated Kraft fat-free Parmesan Cheese -- (3/4 oz.)


Preheat oven to 350. Spray an 8x8 pan with butter-flavored cooking spray. In medium saucepan, combine chicken soup, dry milk powder, water, and onion. Cook over medium heat until mixtrure is heated through, stirring often. Stir in noodles, peas, chicken, mushrooms, parsley flakes, and black peppper. Spread mixture into prepared baking dish. In small bowl, combine cracker crums and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 minutes. Place baking dish on on a wire rack and let set for 2-3 minutes. Divide into 4 servings.

Hints:
1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

HE: 1 3/4 protein; 1 1/4 bread; 1/2 vegetable; 1/4 skim milk; 1/2 slider; 5 optional calories

268 Calories; 4 gm fat; 22 gm protein; 36 gm carbohydrates; 565 mg sodium; 99 mg calcium; 3 gm fiber

Diabetic: 2 Meat; 2 Starch