6 oz. whole grain egg noodles
6 tbsp. olive oil
8 oz. (1 can) sliced mushrooms, rinsed and drained
6 tbsp. flour
1 2/3 cup fat-free chicken broth
1 cup skim milk
Salt to taste
1/2 tsp. coarse ground black pepper
1 cups chicken tenderloin, cooked and diced
1 cup frozen peas
1/2 cup low-fat grated Parmesan cheese
Preheat oven to 350 degrees.
Lightly grease a 2 1/2 – 3 qt. baking dish.
Cook noodles according to package directions. Drain.
While noodles are cooking, heat olive oil over low heat in a large skillet. Add mushrooms and saute until tender.
Blend in flour and stir until mixture is smooth and bubbly.
Slowly add chicken broth, milk, salt and pepper, stirring constantly until thickened.
Stir in chicken, peas and cheese. Add noodles.
Spoon mixture into baking dish. Sprinkle extra cheese over top, if desired. Bake uncovered 20 to 25 minutes, or until hot and bubbly.
This hearty casserole is also tasty and healthy as it is made with whole-wheat noodles, fat-free chicken broth, skim milk and low-fat cheese.