This lighter chicken noodle casserole includes a creamy base but with fewer calories and fat. It offers niacin, a B vitamin that helps increase HDL levels in the blood, and folate, which assists in DNA and RNA production. It is also high in vitamin C.

Ingredients

1 can cream of chicken soup, low sodium
½ cup skim milk
½ cup celery, chopped
1 cup mushrooms, sliced
1 cup frozen peas
1 cup frozen broccoli
2 cups raw boneless, skinless chicken breast, cubed
1 ½ cups egg noodles
¾ cup bread crumbs

Directions

1. Cook egg noodles per package instructions. Remove from heat when pasta is al dente. Drain the noodles and set aside in a large bowl.
2. Meanwhile, in a small skillet, add enough water to cover chicken. Cook the chicken over medium‑high heat.
3. Preheat oven to 400°F.
4. In a small bowl, add cream of chicken soup and milk. Mix well.
5. Pour diluted soup into large bowl with noodles. Add cubed chicken, celery, mushrooms, and peas/broccoli. Stir to evenly coat ingredients with soup.
6. Spray the bottom and sides of a casserole dish with non-fat non-stick cooking spray.
7. Pour mixture into casserole dish. Top with breadcrumbs.
8. Bake at 400°F for 25 minutes.

Nutrition information

Makes 6 servings

Each serving contains:

Calories 230
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 55mg
Sodium 450mg
Total Carbohydrate 29g
Dietary Fiber 3g
Sugars 4g
Protein 19g

Recipe courtesy of Digestive Disease Health Team Dietitians.