Three Cheese Chicken Casserole
5 points per serving {Makes approximately 10 servings}
Cooking Spray
1 small onion
½ cup chopped green peppers
1 can (10 ¾ oz.) cream of chicken soup (lowfat)
1 can (8 oz.) sliced mushrooms, drained
1 jar (2 oz.) chopped pimentos, drained
½ teaspoon dried basil
1 package (8oz.) egg noodles, cooked and drained (I use yolkless)
3 to 4 cups cooked diced chicken, drained (I used 2 12.5 oz. cans breast meat (drained)
2 cups lowfat grated cheddar cheese (I use Healthy Choice)
2 cups lowfat cottage cheese
½ cup grated Parmesan cheese
1. Sauté the onion and green pepper in the cooking spray until tender.
2. Remove from the heat and add the soup, mushrooms, cottage cheese pimentos and basil. Set aside.
3. Mix together the noodles, chicken, cheddar cheese, and Parmesan cheese.
4. Pour the soup mixture over the noodles and combine well.
5. Pour into a greased 9x13-inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until bubbly. Sprinkle with breadcrumbs, if desired, and bake 10 minutes longer.