Chicken Pasta Casserole
This low fat casserole recipe makes a
complete meal with a green salad.
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Servings: 4 |
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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 |
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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)
39g Protein
51g Carbohydrate
2g Dietary Fiber
59mg Cholesterol
479mg Sodium
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