1/2 tsp Olive oil
1 lb Ground chicken breast, skinless
1 cup Onions, chopped
1 cup Mushrooms, sliced
1 cup Red and green bell peppers, chopped
10 3/4 oz Low-fat cream of mushroom soup
3/4 cup Skim milk
2 tsp Worcestershire sauce
1 tsp Salt
1/8 tsp Black pepper
3 3/4 cup No Yolks(TM) egg noodle substitute, cooked
1 cup Low-fat Monterey Jack cheese, grated
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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>
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