Makeover Chicken A La King Casserole Recipe

Makeover Chicken A La King Casserole Recipe photo by Taste of Home

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Using reduced-fat soup, fat-free evaporated milk, reduced-fat process cheese, less butter and no added salt, this recipe is a great makeover to a classic. It is still deliciously creamy and it's a crowd-pleasure.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Diabetic Friendly

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Makeover Chicken A La King Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup fat-free evaporated milk
6 ounces cubed reduced-fat process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
1/4 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/3 cup dry bread crumbs
1 tablespoon butter, melted
1/4 cup slivered almonds

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes.
Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 306 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 405 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Makeover Chicken A La King Casserole in Light & Tasty June/July 2001, p15