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SERVINGS: 4
INGREDIENTS
1 cup cubed, cooked skinless chicken breast
3 cups Schwan’s Summer Garden Pasta Blend (shells, carrots, peas, green beans)
10 ¾ oz Campbell’s 98% fat-free Cream of Chicken Soup
1 cup Kraft fat-free Shredded Cheddar Cheese
4 oz canned mushrooms
¾ cup water
Salt substitute, pepper, garlic powder, and onion powder
DIRECTIONS
- Pre-heat oven to 350 degrees
- Cook pasta blend as directed
- Mix soup, water and remaining ingredients (reserve ½ cup cheese to sprinkle on top)
- Add salt/pepper/garlic powder/onion powder to taste
- Bake in casserole dish sprayed with non-stick spray at 350 degrees until bubbly, about 25-30 minutes
NUTRITIONAL ANALYSIS PER SERVING
Calories: 346
Fat: 6 grams
Protein: 21 grams
Carbohydrate: 52 grams
Cholesterol: 55 mg
Sodium: 1457 mg
Sugar: 2.5 grams
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