Chicken Supreme Casserole
16 ounce package frozen sweet pepper and onion stir-fry vegetables
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
cups fat-free milk
tablespoons light mayonnaise or salad dressing
teaspoon salt-free lemon-pepper seasoning
cup cubed cooked chicken breast*
French bread, cut into chunks and toasted (optional)
Cracked black pepper (optional)
- Preheat oven to 350 degrees F. In a large saucepan bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm; drain. Rinse with cold water; drain again. Set aside.
- In a large bowl stir together cream of chicken soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer mixture to a 2-quart square baking dish.
- Bake, covered, for 30 minutes; stir. Uncover; bake for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. If desired, top with French bread pieces and cracked black pepper.
From the Test Kitchen
Because using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.
Nutrition Facts(Chicken Supreme Casserole)
- Per serving:
- 359 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 40 mg chol.,
- 441 mg sodium,
- 51 g carb.,
- 3 g fiber,
- 10 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet