Makes 8 servings

1/2 tsp. olive oil
1 lb. ground chicken breast, skinless
1 cup onions – chopped
1 cup mushrooms – sliced
1 cup red and green bell peppers – chopped
10 3/4 oz low-fat cream of mushroom soup
3/4 c skim milk
2 tsps. Worcestershire sauce
1 tsp. salt
1/8 tsp. black pepper
3 3/4 cups No Yolk egg noodle substitute – cooked
1 cup low-fat Monterey Jack cheese – grated

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, mushrooms, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, milk, Worcestershire sauce, salt, and black pepper. Pour cooked and drained noodles in prepared pan. Then, place meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour.

Nutritional information:  253 Calories; 6g Fat (24% calories from fat); 26g Protein; 19g Carbohydrate; 53 mg Cholesterol; 610 mg Sodium

Notes: To freeze, seal in a freezer-safe container for up to 3 weeks. To bake, unwrap frozen block from container and place in a 2-quart casserole dish. Cover and thaw in refrigerator. Bake according to recipe directions. Serving Ideas: Serve with green beans and garlic bread.

Adapted from Casseroles, Range-Top & Oven