Lighter Chicken Casserole

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 can low-sodium or no salt-added cream of chicken soup
•  1 cup shredded cheddar cheese
•  4 ounces canned mushrooms, rinsed
• 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 the 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 a greased casserole dish, and sprinkle the 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