Post by Peacefire on Aug 15, 2003 12:41:59 GMT -5
Chicken-Chili Casserole
6 ounces wide noodles
1 tablesthingy reduced calorie margarine
4 teasthingys all-purpose flour
2 cups fat-free milk
1 tablesthingy Parmesan cheese -- grated
2 cups skinless boneless chicken breast -- cooked and cubed
1 red onion -- chopped
2 tablesthingys canned green chiles -- chopped
1 tablesthingy Dijon mustard
4 teasthingys seasoned bread crumbs
Cook the noodles according to package directions; drain. Preheat the oven to 375 F; spray a 2-quart casserole with nonstick cooking spray.
In a medium nonstick saucepan, melt the margarine. Sprinkle with the flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from the heat. Stir in the noodles, chicken, onion, chiles and mustard. Transfer to the casserole; sprinkle with the breadcrumbs. Bake until browned and bubbling, 20-25 minutes.
NOTES : Serves 4 - 8 WW points per serving.
6 ounces wide noodles
1 tablesthingy reduced calorie margarine
4 teasthingys all-purpose flour
2 cups fat-free milk
1 tablesthingy Parmesan cheese -- grated
2 cups skinless boneless chicken breast -- cooked and cubed
1 red onion -- chopped
2 tablesthingys canned green chiles -- chopped
1 tablesthingy Dijon mustard
4 teasthingys seasoned bread crumbs
Cook the noodles according to package directions; drain. Preheat the oven to 375 F; spray a 2-quart casserole with nonstick cooking spray.
In a medium nonstick saucepan, melt the margarine. Sprinkle with the flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from the heat. Stir in the noodles, chicken, onion, chiles and mustard. Transfer to the casserole; sprinkle with the breadcrumbs. Bake until browned and bubbling, 20-25 minutes.
NOTES : Serves 4 - 8 WW points per serving.