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| CHICKEN NOODLE CASSEROLE | |
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6 to 8 breaded chicken tenders 2 c. noodles, fat free, dry 1 can cream of mushroom soup, low fat, low sodium label 1 can reduced fat chicken broth Brown chicken in non stick dry skillet. Blot out any excess fat that cooked out of chicken. Cook noodles and drain. Coat casserole dish with cooking spray. Add noodles, layer on the chicken. I cut mine in bite size pieces. Mix soup and broth with whisk until smooth. Pour over chicken and noodles. Bake until thick and creamy. About 45 minutes. Rice may be substituted for noodles, if desired. | |
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recipe reviews #31186
Cindy (Hawaii) says:
Doesn't give oven temp so I'm going to assume 350 degrees
#62003
Marion Maddocks (Nebraska) says:
Read the labels. Recipe may not be low-sodium. Reduced sodium does not necessarily mean low-sodium. A can of fat-free reduced sodium chicken broth has over 1100 mg of sodium. Don't have reduced fat cream of mushroom soup on hand but think it is similar to the low-fat reduced-sodium cream of chicken soup I am looking at which contains over 1200 mg of sodium. (Remember to take amount per serving time number of servings in can.) Many types of processed chicken have been injected with a sodium solution. Finding a really low sodium recipe is hard!!
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