It is often hard to find easy to make recipes that use items commonly on hand and are tasty and somewhat healthy. Once you start making this recipe you will be surprised at how easy it is to throw a chicken noodle casserole together.
I always have a supply of cream of mushroom soup and can chicken on hand for last minute menu emergencies. This recipe makes 3 servings. This meal freezes and reheats well.
2 cups uncooked egg noodles
1 tsp margarine
1 green chopped green onion
1 clove of minced garlic
1 can of chicken (packed in water, drained and rinsed)
1 can cream of mushroom soup
1/2 can chicken broth
4 slices of low fat cheese
1 cup frozen peas & carrots
Cook and drain pasta and set aside. Break up canned chicken, which has been rinsed and drained, with a fork. Saute onion and garlic in margarine over medium heat until tender. Add mushroom soup, broth and cheese. Continue mixing until cheese melts. Add noodles, peas and carrots and continue to heat another 15 minutes until veggies are heated. At this point you can serve but if you have time pour it into a baking dish and bake for fifteen minutes at 350 F.
This is a well rounded meal when served with a spinach salad and small bowl of grapes.
Feel free to substitute the frozen vegetables for whatever frozen veggie you have in your freezer. The cream of mushroom soup can be substituted for whatever cream soup you have on your pantry shelf.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.