Loading...Ingredients
8 ounces uncooked wide egg noodles
1 can (10 3/4 ounces) reduced fat reduced sodium condensed cream of chicken soup, undiluted
2/3 cup fat free evaporated milk
6 ounces cubed reduced fat process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
1/4 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/3 cup dry bread crumbs
1 Tablespoon butter, melted
1/4 cup slivered almonds
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