chicken noodle casserole #1

Categories
Casserole
Yield
8 Servings
MeasureIngredient
8 ounces "No Yolks" egg noodle substitute; cooked
1 pounds Ground chicken breast; skinless; cooked
½ cup Onions; chopped
½ cup Bell peppers; chopped
½ teaspoon Olive oil
1 teaspoon Salt
½ teaspoon Black pepper
16 ounces Tomato sauce
1 cup Fat-free cottage cheese
¼ cup Fat-free sour cream; softened
8 ounces Fat-free cream cheese

From: matejka@... (Anita A. Matejka) Date: Fri, 19 Apr 1996 11:31:34 +0100 Recipe By: Anita A. Matejka

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. Meanwhile, cook chicken, onions, and bell peppers in oil until no pink remains in chicken and vegetables are tender. Stir in salt, black pepper, tomato sauce; set aside. In a mixing bowl, combine cottage cheese, sour cream, and cream cheese. Spread half noodles in prepared pan. Then, cover, with cheese mixture, and remaining noodles. Top with chicken-tomato mixture. Bake for 30 minutes.

Per serving: 239 Calories; 1g Fat (5% calories from fat); 25g Protein; 30g Carbohydrate; 38mg Cholesterol; 1014mg Sodium MC-RECIPE@...

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MC-RECIPE DIGEST V1 #49

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