INGREDIENTS:
- 1 lb ground chicken breast, cooked and drained
- 1/2 cup onions, chopped
- 14 ozs low-fat spaghetti sauce
- 10 3/4 ozs cheddar cheese soup
- 8 ozs no-salt-added tomato sauce
- 4 ozs canned mushrooms
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 8 ozs No Yolks egg noodle substitute, shredded
- Preheat oven to 350.
- Prepare a 9"x13" pan with cooking spray; set side. In a large skillet, cook chicken and onions until chicken is no longer pink.
- Add spaghetti sauce, cheddar cheese soup, tomato sauce, mushrooms, salt, garlic powder, and black pepper.
- Cook for 10 minutes or until heated though. Cook noodles according to package directions.
- In a large bowl combine chicken mixture and noodles. Spoon mixture into prepared pan.
- Cover and bake for 35 minutes, or until bubbly.
Source:Anita's Tried & True Recipes
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