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Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon olive oil

  2. 1 pound ground chicken breast

  3. 1 cup onions -- chopped

  4. 1 cup mushrooms -- sliced

  5. 1 cup red and green bell peppers -- chopped

  6. 1 can low-fat cream of mushroom soup -- (10 3/4 oz.)

  7. 3/4 cup skim milk

  8. 2 teaspoons worcestershire sauce

  9. 1 teaspoon salt

  10. 1/8 teaspoon black pepper

  11. 3 3/4 cups no yolks egg noodle substitute -- cooked

  12. 1 cup low-fat monterey jack cheese -- grated

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, mushrooms, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, milk, Worcestershire sauce, salt, and black pepper. Pour cooked and drained noodles in prepared pan. Then, place meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour. Recipe from Anita's Tried and True Recipes Serving Ideas : Serving Ideas: Serve with green beans and garlic brea

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