Chicken/Pasta/Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.9
  • Total Fat: 8.4 g
  • Cholesterol: 57.6 mg
  • Sodium: 614.1 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 21.2 g

View full nutritional breakdown of Chicken/Pasta/Veggie Casserole calories by ingredient
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Quick and easy dinner for busy nights. 6 WW Points+ per serving. Quick and easy dinner for busy nights. 6 WW Points+ per serving.
Number of Servings: 6


    -Bread Crumbs - Italian Style - 1/4 cup
    -Boneless, Skinless Chicken Breast - 1lbs
    -Cream of Chicken Soup (98% fat free) - 1 cup
    -Frozen Mixed Vegetables - 2 cup
    -Fat Free, Skim Milk - 1/2 cup
    -Onion chopped - 1/4 cup
    -Egg Noodles - 1 cup
    -Part Skim Mozzarella Shredded Cheese - 1/2 cup
    -Olive Oil - 2 tbsp
    -Salt & pepper to taste


Any cream of "blank" soups will work in this recipe. You can also change out the veggies and cheese to your liking.


Preheat oven to 375. Heat olive oil in pan and saute chicken and onion until chicken is done and onions are tender. Meanwhile cook egg noodles until almost done (don't cook full time-they will cook more in the oven). Mix cooked noodles, frozen veggies, milk, cream of chicken soup, salt and pepper to taste into the chicken and onion. cook on low until veggies are no longer frozen. Pour chicken mixture in to casserole dish and top with mozzarella cheese and bread crumbs on top. Bake uncovered about 30 mins or until center of casserole is hot and top is browned.

Serving Size: 4-6 servings

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