To save time, use pre-packaged grilled chicken strips.

Reviews
Great for using up leftover chicken, except I made it the full fat way as hubby needs to gain weight!
- Ellen Collandra, Florida

This recipe was truly delicious. Everything blended well together and just melted in our mouths. Yummy!
- Pam, North Carolina

What a disgusting recipe! Why use canned soup, froZen veggies, powdered lemon? Yuk! The only things fresh are the chicken and green onions- what, you coldn't find frozen green onions?
- Zoe, Illinois

this is one of those recipes that you can add whatever you like to. i leave out the lemon pepper but add a can of mushrooms that are diced. i really liked it.
- jane, Massachusetts

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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To make this chicken casserole heart-healthy, we used reduced-fat soup, fat-free milk, and light mayonnaise. It makes a great family dinner.

 

Servings: 4 servings

Total: 90 mins

Rated:

 

 

Ingredients

6 cups water

1 1/3 cups dried bow tie or rotini pasta (6 ounces)

1 16-ounce package frozen pepper stir-fry vegetables

1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 1/4 cups fat-free milk

3 tablespoons light mayonnaise

1 teaspoon salt-free lemon-pepper seasoning

1 cup cubed cooked chicken breast (6 ounces)*

1/4 cup sliced green onions

 

Directions

1. Preheat oven to 350 degrees F . In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.

2. In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.

3. Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.

4. Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.