| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Casserole, Ground meat |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Olive oil |
| 1 |
lb |
Ground chicken breast, skinless |
| 1 |
c |
Onions; chopped |
| 1 |
c |
Mushrooms; sliced |
| 1 |
c |
Red and green bell peppers; chopped |
| 10 3/4 |
oz |
Low-fat cream of mushroom soup |
| 3/4 |
c |
Skim milk |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 3 3/4 |
c |
No Yolks(TM) egg noodle substitute; cooked |
| 1 |
c |
Low-fat Monterey Jack cheese; grated |
INSTRUCTIONS
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, heat oil over medium heat. Add chicken, onions,
mushrooms, and bell peppers. Cook until chicken is no longer pink and
vegetables are tender. Stir in soup, milk, worcestershire sauce, salt, and
black pepper. Pour cooked and drained noodles in prepared pan. Then, place
meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour.
Recipe By : Casseroles, Range-Top & Oven
Posted to Digest eat-lf.v096.n195
Date: Mon, 21 Oct 1996 14:56:28 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”