Tuesday, June 29, 2010

Broccoli and Chicken Casserole

Broccoli and Chicken Casserole: serves 8 ( 6 points)

6 oz. whole wheat narrow egg noodles
2 lbs. boneless, skinless chicken breast, cooked and cubed
16 oz. frozen chopped broccoli, thawed
2 cans 98% FF cream of chicken soup
1 c. skim milk
1 c. shredded swiss cheese
basil, salt and pepper to taste

Cook noodles according to package directions. Drain.
Mix noodles, chicken and broccoli in a large bowl.
Stir together soup, milk, cheese, basil, salt and pepper. Stir this mixture into the noodle mixture. Transfer to a 13 x 9 pan coated with cooking spray. Cover and bake at 350 for 40-45 minutes. Sprinkle with paprika.

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