Bobby’s lighter chicken boudine

Dinner tonight, March 19, 2015
Absolute delicious, I did not add the almonds, because I’m allergic . I did use another kind of creamy mushroom soup, because it was what I got in my cupboard, and it worked perfectly fine.
6 servings ( 5 cups )

  • 2 cups dry no-yolk noodles
  • 2 teaspoons olive oil
  • 1 (8-ounce) package mushrooms, sliced
  • ½ red bell pepper, seeded and chopped
  • ½ teaspoon salt
  • 1 (7-ounce) package baby spinach
  • 1 (10 3/4-ounce) cans fat-free cream of mushroom soup
  • 1 cup water
  • 2 cups chopped cooked chicken
  • ¾ cup grated sharp Cheddar cheese
  • 2 tablespoons slivered almonds, toasted (optional)

1) Prepare noodles according to package directions; drain.

Preheat the oven to 350° F. Spray a 1-quart baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the spinach and cook, stirring, until the spinach is wilted, 2- 3 minutes.

Combine the soup and water in a small bowl until blended. Add the soup, chicken, and cooked noodles to the skillet; heat through. Spoon the mixture into the baking dish. Sprinkle with the cheese. Bake, covered, until the cheese is melted and the mixture is bubby, 20 – 25 minutes. Sprinkle with the almonds, if using.

Serving size about 1 cup

Nutritional notes:
Calories per serving 210

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