Well, I’m back home from vacation and ready to start cooking again. It was nice not having to cook for a week. All the restaurants at our resort were amazing and I plan on trying to re-create some of the dishes we had there soon.
This casserole dish is a really simple dish to make. It’s very versatile too. I added some cajun seasoning and was going to add peas. The husband told me not too, so I didn’t. Next time I’m going too though. If you’re a fan of alfredo sauce this dish almost reminds me of that. It’s creamy and if you have some left over rotisserie chicken from the deli then it’s even easier. Just throw all the ingredients into a bowl and stir.
Recipe from Living a Changed Life
Servings: 8 (one cup)
Points Plus: 6
Calories 227 | Fat 8.13g | Carbohydrate 18.54g | Fiber 0.6g | Protein 18.98g
2 cups cooked penne noodles
2 cups chicken breasts, chopped
2 cups cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese
Preheat oven to 350 degrees.
In a large casserole dish (I used 8 X 11), combine all ingredients, mixing well.
Bake,covered, 35-45 minutes.
Remove cover; bake 10-15 minutes longer.