Ingredients
Scale
- 6 cups water
- 1 ⅓ cups dried bow tie or rotini pasta (6 ounces)
- 1 16 ounce package frozen pepper stir-fry vegetables
- 1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 ¼ cups fat-free milk
- 3 tablespoons light mayonnaise
- 1 teaspoon salt-free lemon-pepper seasoning
- 1 cup cubed cooked chicken breast (6 ounces)
- ¼ cup sliced green onions
Instructions
- Preheat oven to 350°F.
- In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally.
- Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
- In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture.
- Transfer pasta mixture to a 2-quart square baking dish.
- Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly.
- Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Notes
- Cook your own chicken breasts to reduce sodium.
- Grill, roast, or poach the chicken for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg