Day 239

It's time for another Cooking Light delicious recipe.  This one is for a Chicken Noodle Casserole.  It was originally a tuna casserole, but neither John or I really like tuna cooked into things, so we switched it to rotisserie chicken.

Chop up 1/2 c onion.

1/3 c chopped carrots.

8 oz. wide egg noodles.

Saute the onion and carrot with 2 Tbs EVOO for 6 minutes (until carrot is almost tender) while the noodles are cooking according to the package directions.  Sprinkle carrots and onion with 2Tbs flour and cook for 1 minute, stirring constantly.  Gradually add 2 3/4 c fat-free milk and cook 5 minutes, stirring with a whisk until slightly thick.  Stir in 4 oz. reduced fat cream cheese, 2Tbs Dijon mustard, 1/2 tsp salt, and 1/2 tsp fresh ground pepper.  Cook 2 minutes, stirring constantly.

Remove pan from heat and add noodles, 1 c thawed frozen peas, desired amount of chicken (or 2-5 oz. cans tuna in water, drained and flaked), and 1/4 c Parmigiano-Reggiano cheese to sauce mixture.  Stir to combine.  Spoon into a shallow, broiler-safe baking dish coated with cooking spray.  Top with 1/4 c Parmigiano-Reggiano cheese and sprinkle with paprika.  Broil 3 minutes or until golden and bubbly.  Let stand 5 minutes before serving.

Yumm.

This was so delicious.  It's creamy, but there's practically no fat in this!  I will change one thing next time: I'll be adding in some garlic!  This makes 6 servings, with 1 serving being 1 1/3 cups and having only 422 calories.  Delicious, low calorie, and easy to make.  This is definitely going into our dinner rotation.