Two Quick & Easy Casseroles: Cheesy Chicken Noodle and Picante Chicken
CHEESY CHICKEN NOODLE BAKE3-oz of medium egg noodles cooked and drained
1 can (10 3/4-oz)low-fat cream of chicken soup
1/2 cup low-fat milk
1/4 tsp fresh ground black pepper
1 cup frozen mixed vegetables
2 cups cubed or shredded cooked chicken (leftover works well; so does a deli chicken)
1/4 cup grated Parmesan cheese
1/2 cup shredded Mexican blend cheese
Preheat oven to 400 degrees.
In a medium mixing bowl combine the chicken soup, milk, pepper, vegetables, chicken, noodles and Parmesan cheese. Mix together well and pour into a 1 1/2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until bubbly. Remove from oven and top with the Mexican blend cheese before serving.
PICANTE CHICKEN CASSEROLE
2 cups cubed or shredded cooked chicken
1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese
Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.
Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.
Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.