Light Chicken and Cashew Bake
Calories from fat: 150
Dietary Exchanges: 1-1/2 Starch
1 Vegetable, 5 Very Lean Meat, 2-1/2 Fat
1-1/2 Carbohydrate, 1 Vegetable, 5 Very Lean Meat, 2-1/2 Fat
1 cthinly sliced celery
1/4 cchopped onions
3 ccubed cooked chicken breast-chicken in a can will do
1 1/2 cgreen giant frozen sweet peas
1/4 cchopped salted cashews
1/4 cwater or chicken broth
10 3/4 oz can(s)condensed 98% fat-free cream of chicken soup with 30% less sodium
1 (2 oz) jar(s)sliced pimientos, drained
1/4 cchow mein noodles
1/4 csalted cashew halves
How to Make Light Chicken and Cashew Bake
- Heat overn to 350 degrees F. Spray 1 1/2 quart casserole and large saucepan with nonstick cooking spray. Heat saucepan over medium-high heat until hot. Add celery, onion and 1 tablespoon water. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender, stiring occasionally.
- Sir in all remaining casserole ingredients. Pour into sprayed casserole.
- Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated, Sprinkle topping ingredients evenly over top. Bake an additional 5 minutes or until topping is warm.