Chicken Noodle Casserole

By carvalhohm

Ingredients

• 1 pkg whole wheat wide egg noodles
• 1 small onion, sliced
• 2-3 cloves of garlic, minced
• 1 1/2 cups sliced mushrooms
• 1 large or 2 small heads of broccoli, cut into small florets
• 1 to 2 cups roasted chicken, cut into cubes
• 1 can 98% fat-free condensed Cream of Mushroom soup
• 3/4 cup lowfat milk
• 3/4 cup nonfat or lowfat plain greek yogurt (you can sub light sour cream)
• 1/4 cup + 2 tbsps shredded Parmesan cheese
• 1/4 cup whole wheat bread crumbs
• Salt & Pepper

Details

Adapted from munozkitchen.blogspot.com

Preparation

Step 1

Cook noodles. Cook egg noodles according to package direction. Once done, strain noodles into colander, rinse with cold water to stop cooking process and drain thoroughly. I like to use whole wheat noodles for 2 reasons. One, they are better for you than regular variety and Two, whole wheat noodles seem to stay firmer when you bake them in oven.

Sauté Veggies. Add little olive oil to large sauté pan over medium heat. Add in onions and mushrooms and let them sweat for few minutes, stirring occasionally. Add in garlic and continue to let cook for another minute. Toss in broccoli and season with salt & pepper. Turn heat down to medium-low and put lid over pan so that broccoli can steam for 5 or so minutes. Once Broccoli has steamed, toss in chicken, stir, and remove pan from heat.

Prepare the Cream Sauce. In a mixing bowl or large glass measuring cup add the can of condensed soup, the milk, the Greek yogurt & the Parmesan cheese. Mix well. Season with a little salt & lots of pepper.

Mix it all Together & add the Topping. In a casserole dish sprayed with cooking spray mix together the cooked noodles, the veggie/chicken mixture and the cream sauce. Sprinkle the bread crumbs and the remaining Parmesan cheese over the top of the casserole.

Bake. Bake the casserole in a 350 F oven for 30 to 35 minutes, until it's bubbly and the topping has browned.

Serve! A few minutes to cool down and dinner is ready to go!