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Chicken Supreme Casserole

Makes: 4 servings
Prep 30 mins Bake 350°F 40 mins Cook 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 sweet pepper and onion 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 or salad dressing
  • 1  teaspoon  salt-free lemon-pepper seasoning
  • 1  cup  cubed cooked chicken breast*
  •  French bread, cut into chunks and toasted (optional)
  •  Cracked black pepper (optional)
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; drain. Rinse with cold water; drain again. Set aside.

2. 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.

3. 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*Tip:
  • 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)
  • 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

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