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| Chicken Tetrazzini |
I am having to find more Healthier ways of eating due to several Medical issues that I have and I sometimes find it hard it find Recipes that I like or foods that I like that I know that will keep me full. I have several things that I am having to work out like lower my Cholesterol and get my Blood-sugar under control at my last appointment. I also have to keep my Sodium intake low and somehow raise my Calcium levels. The biggest thing I need to do for myself and that's lose weight. I am tired of being over-weight.
Ingredients
1 pound boneless, skinless chicken breasts 10 ounces angel hair pasta 1 can (10 3/4 ounces) condensed cream of mushroom soup 1/2 can (5 3/8 ounces) cream of celery soup 1/2 cup fat-free sour cream 2 cups fat-free milk 1/4 teaspoon black pepper Cooking spray 4 ounces finely shredded, reduced-fat Cheddar cheese
Paprika
Directions
boil chicken in 2 quarts of water until tender and no longer pink, about 20 minutes. Drain and allow chicken to cool to the touch. Dice chicken into small pieces. Meanwhile, cook pasta according to package directions, omitting any salt. Drain and set aside. Preheat oven to 425°F. In a large bowl, whisk together the two soups, sour cream, milk, and pepper. Stir in mushrooms and diced chicken. Toss in noodles, coating evenly. Spoon into a 9″x13″ baking dish coated with cooking spray. Top evenly with cheese and sprinkle with paprika. Bake for 10–15 minutes, or until cheese is melted. Portion into 9 equal servings.
Unbaked, this recipe freezes well; it can be divided into 2 smaller baking dishes. Thaw in the refrigerator, then bake. Leftovers reheat well.
