Ingredients

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8 ounces uncooked wide egg noodles
1 can (10¾ ounces) reduced fat reduced sodium condensed cream of chicken soup, undiluted
⅔ cup fat free evaporated milk
6 ounces cubed reduced fat process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
¼ cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
⅓ cup dry bread crumbs
1 Tablespoon butter, melted
¼ cup slivered almonds

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Instructions

1. Cook noodles according to package directions.

2. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted.

3. Add the chicken, celery, green pepper, and pimientos to the soup mixture.

4. Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2 qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes.

5. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10 15 minutes or until heated through and golden.

Nutrition

Serving Size: 1 cup
Calories: 306
Sodium: 405mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 31g
Fiber: 2g
Protein: 24g
Cholesterol: 72mg