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Chicken Supreme Casserole

6 cups water
1 1/3 cups dried bow tie or rotini pasta (6 ounces)
1 16-ounce package frozen pepper stir-fry vegetables
1 10 3/4-ounce can reduced-fat and reduced-sodium cream of chicken soup
1 1/4 cups fat-free milk
3 tablespoons light mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
1 cup cubed cooked chicken breast (6 ounces)*
1/4 cup sliced green onions


Preheat oven to 350°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 (al dente); drain. Rinse with cold water; drain again. Set aside.

In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.

Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.

Makes 4 Servings

Nutritional Info Per Serving:Calories 359; Total Fat (g)7; Saturated Fat (g)1;
Monounsaturated Fat (g)1; Cholesterol (mg)40; Sodium (mg)441; Carbs (g)51;
Total Sugar (g)10; Fiber (g)3;