Chicken Casserole - Bariatric Friendly
1/2 cup pasta
1 cup cubed, cooked skinless chicken breast
2 cups frozen mixed vegetables
1 (10.5 oz) 98% fat-free can cream of chicken soup
1 cup 2% milk
1/2 cup pasta
1 cup cubed, cooked skinless chicken breast
2 cups frozen mixed vegetables
1 (10.5 oz) 98% fat-free can cream of chicken soup
1 cup 2% milk
1 cup low fat shredded cheddar cheese
4 oz. canned mushrooms
3/4 cup water
Pepper, garlic powder and onion powder to taste
Preheat oven to 350*
Spray a 9x13 casserole dish with cooking spray
Cook pasta as directed on package
Mix chicken, soup, 1/2 cup of cheese, milk, water, mushrooms, pasta and vegetables. Add pepper, garlic and onion powders to taste
Pour into casserole dish, sprinkle remaining cheese on top
Bake until cheese is golden brown and bubbly, about 25-30 minutes.
4 oz. canned mushrooms
3/4 cup water
Pepper, garlic powder and onion powder to taste
Preheat oven to 350*
Spray a 9x13 casserole dish with cooking spray
Cook pasta as directed on package
Mix chicken, soup, 1/2 cup of cheese, milk, water, mushrooms, pasta and vegetables. Add pepper, garlic and onion powders to taste
Pour into casserole dish, sprinkle remaining cheese on top
Bake until cheese is golden brown and bubbly, about 25-30 minutes.
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