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Makeover Chicken A La King Casserole Recipe

Makeover Chicken A La King Casserole Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1 cup: 306 calories, 9g fat (3g saturated fat), 72mg cholesterol, 405mg sodium, 31g carbohydrate (0g sugars, 2g fiber), 24g protein Diabetic Exchanges:2 starch, 2 lean meat, 1 fat

Reviews for Makeover Chicken A La King Casserole

Sort By :
MY REVIEW
Reviewed Jul. 5, 2012

"Really good. Like the crunch of the almonds on top."

MY REVIEW
Reviewed Aug. 31, 2011

"Didn't add almonds but was still very good!"

MY REVIEW
Reviewed Sep. 5, 2010

"Took a double batch of this to a family reunion today and didn't bring any home!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.