Most of us are trying to loose those extra pounds we put on over the holidays, when we ate all those decadent candies, cookies, pies, and cakes.
Now that the new year has arrived, start cutting calories and fat by eating more fresh fruit and vegetables and using low and reduced fat ingredients in your recipes.
Casseroles are perfect for dinners and potlucks, but they can pack in the calories and fat. To preserve your waist line this recipe uses fresh vegetables and lower fat dairy ingredients, reduced-fat cheddar and low fat milk.
Chicken Noodle Casserole
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
2 cups chicken broth made with 2 cups boiling water and 3 teaspoons Watkins Chicken Soup Base
1 1/2 cups chopped carrots, peas, red bell pepper, or broccoli
3 celery ribs, chopped
1/2 teaspoon Watkins Thyme
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon Watkins Black Pepper
Dash of Watkins Cayenne Pepper
1 1/2 cups 2 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, vegetables, celery and thyme. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt, cayenne pepper, and black pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with Watkins nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly. Makes 8 servings.
Do not overcook noodles before adding them to casserole because they will turn out mushy after baking.
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