Chicken Pasta Casserole
This low fat casserole recipe makes a
complete meal with a green salad.
8 ounces mini lasagna pasta, uncooked
1/2 cup fat free sour cream
1 cup low fat chicken broth
4 tablespoons grated Parmesan cheese
1/2 cup egg substitute
2 tablespoons Dijon mustard
1 1/2 cups chopped fresh broccoli florets, blanched and drained
1 1/2 cups cubed cooked boneless, skinless chicken breast
2 tablespoons bread crumbs
Preheat oven to 350°
F. Prepare pasta according to package directions, drain. Blend sour cream,
1/2 of the Parmesan cheese, chicken broth, egg substitute and mustard
until blended. Add pasta, broccoli and chicken and mix well.
Spray a 9 x 12 baking
dish with cooking spray. Pour mixture into dish and sprinkle with bread
crumbs and remaining Parmesan cheese. Bake
uncovered for 35 minutes until golden brown.
Per Serving: 394 Calories
4g Fat (6.0% calories from fat)
2g Dietary Fiber
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