Chicken Casserole lighter

This makes a great, easy fixin' weekday meal. Using whole wheat pasta as opposed to regular lowers the caloric count 

serves 4

• 1/2 cup whole wheat pasta, uncooked (or 1 cup cooked)
• 1 cup cubed, cooked skinless chicken breast
•  2 cups frozen mixed vegetables
• 1 10.5-ounce low sodium cream of chicken soup
•  1 cup 2% milk reduced fat shredded cheddar cheese
•  4 ounces canned mushrooms
• 3/4 cup water
• Pepper, garlic powder and onion powder to taste

1. Preheat oven to 350 degrees.
2. Spray a 9x13 casserole dish with cooking spray.
3.  Cook pasta and vegetables as directed on packages.
4. In a large bowl, combine chicken, soup, 1/2 cup cheese, milk, water, mushrooms, cooked pasta and vegetables.
5. Add pepper, garlic powder and onion powder to taste.
6.  Pour mixture into greased casserole dish, and sprinkle reserved cheese on top.
7. Bake casserole until cheese is golden brown and bubbly, about 25 to 30 minutes.

Serving size: 1 cup

Calories: 256

Fat: 8 g

Protein: 19 g

Carbohydrates: 27 g

Sugar: 3 g