Chicken A La King Casserole

Let's Get Ready for Baby! Sign up for our monthly pregnancy email series, and you'll get regular updates on your baby's development, helpful timelines to get ready for their arrival, must-have baby needs and so much more! PLUS, you'll get instant access to the MomsWhoThink "Ultimate Guide to Baby Naming in 2022." CLICK HERE to get started!

Ingredients:

8 ounces uncooked wide egg noodles
1 can (10¾ ounces) reduced fat reduced sodium condensed cream of chicken soup, undiluted
⅔ cup fat free evaporated milk
6 ounces cubed reduced fat process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
¼ cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
⅓ cup dry bread crumbs
1 Tablespoon butter, melted
¼ cup slivered almonds

Directions:

1. Cook noodles according to package directions.

2. 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.

3. Add the chicken, celery, green pepper, and pimientos to the soup mixture.

4. 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.

5. 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

Nutrition Information:

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