Recipe - Chunky Chicken Bake

12 ounce Noyolk egg noodles
3 cup Broccoli flowerets
2 cn Cream of chicken soup; low
fat/redcdsodium
1 One half cup Skim milk
2 cup Chicken; cooked/cubed
2 cup Sliced mushrooms
One half teaspoon Paprika
One fourth cup Seasoned bread crumbs

1. Preheat oven to 350 degrees F. Spray a large baking dish or casserole
with vegetable cooking spray.

2. Cook noodles according to package directions, but do not add salt.

3. While noodles are cooking, in a large saucepan, bring a small amount of
water to a boil. Place broccoli in a steamer basked over saucepan. Cover
and steam just until crisptender, about 5 minutes.

4. In a medium bowl, gradually whisk together soup and milk. Stir in
broccoli, chicken, mushrooms, and paprika. Mix well.

5. Drain noodles. Place half of noodles in prepared dish. Spoon half of
chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on
top. Bake, until golden, about 45 minutes. Serve immediately.

Microwave: Prepare recipe, in a microwavesafe dish, but do not add bread
crumbs. Cover; microwave on HIGH for 8 minutes. Sprinkle with bread crumbs;
cook uncovered on HIGH for 2 minutes.

Per Serving: Calories: 321 (17% from fat) Carbohydrates: 41 g Protein: 26 g
Sodium: 459 mg Fat: 6 g Cholesterol: 43 mg

NOTES : Broccoli is high in betacarotene; noyolk noodles keep cholesterol
down; cream of chicken soup makes a handy sauce. For a smooth sauce base,
add the skim milk to the soup, whisking it in a little at a time to break
up the lumps. When it's smooth, stir in the remaining ingredients.
Recipe by: Healthy Meals In Minutes (Make Ahead)

Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on
Feb 12, 1998