SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Supreme Casserole

Makes: 4 servings
Prep 30 mins Bake 40 mins to 45 mins Cook 350°F 10 mins Stand 10 mins
Chicken Supreme Casserole
Ingredients
  • 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 3/4 ounce 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
Directions

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.

From the Test KitchenTest Kitchen Tip:
  • 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.
Nutrition Facts (Chicken Supreme Casserole)
  • 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 (g) 113,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 441,
  • Potassium (mg) 548,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe