- make this recipe
- user reviews ()
- 6 cups water
- 1 1/3 cups dried bow tie or rotini pasta (6 ounces)
- 1 16 ounce package frozen pepper stir-fry vegetables
- 1 10 3/4ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 1/4 cups fat-free milk
- 3 tablespoons light mayonnaise
- 1 teaspoon salt-free lemon-pepper seasoning
- 1 cup cubed cooked chicken breast (6 ounces)*
- 1/4 cup sliced green onions
1. 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 (al dente); drain. Rinse with cold water; drain again. Set aside.
2. In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
3. Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
- Since 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.
- Servings Per Recipe 4,
- cal. (kcal) 359,
- Fat, total (g) 7,
- chol. (mg) 40,
- sat. fat (g) 1,
- carb. (g) 51,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 22,
- vit. A (IU) 923,
- vit. C (mg) 41,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 441,
- Potassium (mg) 548,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
