P2 Chicken-Noodle Casserole

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Here's a TNT (tried-n-true) family favorite. It freezes well. If you choose to

freeze, remember to undercook the noodles. Mushy noodles are BAD.

Chicken-Noodle Casserole

From Southern Living Magazine, maybe 10 years ago

Serves 8 (can be easily doubled, tripled)

6 oz pkg whole wheat medium noodles, cooked

1 1/2 Tbsp butter or butter substitute

1 1/2 Tbsp flour

1 1/2 c fat-free half and half or evaporated skim milk

14 1/2 oz can chicken broth

2 8 oz pkg low fat or regular cream cheese (fat free is not recommended), cut

into pieces

6 c cooked chicken or turkey, cubed

1 tsp salt

1 tsp pepper

2 1/4 oz can sliced olives, drained

2 1/2 oz can sliced mushrooms, drained

2 oz jar diced pimiento

2 Tbsp dry breadcrumbs

vegetable cooking spray

Melt butter in a dutch oven over low heat; add flour, stirring until smooth.

Cook 1 minute, stirring constantly. Gradually add the half and half or

evaporated skim milk and broth; cook over medium heat, stirring constantly,

until slightly thickened.

Remove from heat; add cheese, stirring until melted. Stir in chicken and next 5

ingredients.

Fold noodles into mixture, and place in a lightly greased 13x9x2-inch baking

dish (or 2 8x8-inch dishes). (I freeze here. Package breadcrumbs separately

and tape to foil covered baking dish before putting into freezer. Thaw

completely and continue with recipe.) Top with breadcrumbs; coat with cooking

spray, and cover.

Bake at 350 degrees for 15 minutes. Uncover and bake 15 additional minutes.