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Chicken Ala King

Chicken a la King with Evaporated Milk


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  • Author: Moms Who Think
  • Yield: 8 servings 1x

Ingredients

Scale

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


Instructions

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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 306
  • Sodium: 405mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 72mg