Post by Darcy Christensen on Nov 16, 2010 14:55:18 GMT -5
Ingredients
4 oz. wide egg noodles, uncooked
1 tsp. canola oil
1/2 cup diced onion
1 minced clove garlic
1 cup sliced fresh mushrooms
1 can (8.25 oz.) Del Monte® Sliced Carrots, drained
1 can (8 oz.) Del Monte® Cut Green Beans, drained
1 cup shredded cooked chicken (half a rotisserie chicken)
1 can (10.75 oz.) condensed cream of mushroom soup, 98% Fat Free
1/2 cup skim milk
1 tsp. thyme
1/4 tsp. ground black pepper
1 cup shredded cheddar cheese, divided
Directions
1.Preheat oven to 350°F.
2.Cook noodles according to package directions; drain.
3.Heat oil in a medium skillet. Add onion and garlic and sauté for 2–3 minutes. Add mushrooms and sauté an additional 2–3 minutes until just tender.
4.Combine noodles with onion and mushroom mixture, chicken, soup, milk, thyme, pepper and 1/2 cup of cheese. Gently stir in vegetables. Spoon into a 2-qt. casserole dish. Top with remaining cheese.
5.Bake, uncovered, for 40 minutes, until heated through and cheese is melted.
4 oz. wide egg noodles, uncooked
1 tsp. canola oil
1/2 cup diced onion
1 minced clove garlic
1 cup sliced fresh mushrooms
1 can (8.25 oz.) Del Monte® Sliced Carrots, drained
1 can (8 oz.) Del Monte® Cut Green Beans, drained
1 cup shredded cooked chicken (half a rotisserie chicken)
1 can (10.75 oz.) condensed cream of mushroom soup, 98% Fat Free
1/2 cup skim milk
1 tsp. thyme
1/4 tsp. ground black pepper
1 cup shredded cheddar cheese, divided
Directions
1.Preheat oven to 350°F.
2.Cook noodles according to package directions; drain.
3.Heat oil in a medium skillet. Add onion and garlic and sauté for 2–3 minutes. Add mushrooms and sauté an additional 2–3 minutes until just tender.
4.Combine noodles with onion and mushroom mixture, chicken, soup, milk, thyme, pepper and 1/2 cup of cheese. Gently stir in vegetables. Spoon into a 2-qt. casserole dish. Top with remaining cheese.
5.Bake, uncovered, for 40 minutes, until heated through and cheese is melted.