1/4 cup of chopped onion 1/4 cup of water 1 cup of skim milk 2 tablespoons of cornstarch Dash pepper 1 cup (firmly packed) of shredded low fat Swiss cheese one 4 ounce can of sliced mushrooms, drained (or 1/2 cup fresh) six 4 ounce, cooked chicken breast, chopped into bite size pieces one 10 ounce package of frozen chopped broccoli cooked and drained 3 cups of rotelli or corkscrew pasta, cooked (approximately 6 oz. dry pasta)
In a small saucepan, combine onion and water. Cook covered over medium heat 5 minutes. Do not drain. In a small saucepan, combine milk, cornstarch, and pepper; add to onion. Cook and stir constantly until thick and bubbly. Cook, stirring constantly 1 minute more. Add cheese, stir to melt. Add mushrooms. Cover and set aside.
In a large bowl, combine chicken, broccoli, pasta, and half of the mushroom cheese sauce. Mix well. Spoon into a medium casserole dish coated with non stick vegetable spray. Top with remaining mushroom cheese sauce. Bake at 350ºF. for 20 minutes. Makes 6 servings, 1 cup each.
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