Low Calorie Chunky Chicken Bake

Preheat oven to 350ºF.  Spray a large baking dish or casserole with vegetable cooking spray. Cook noodles according to package directions, but do not add salt.  While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basked over saucepan. Cover and steam just until crisp-tender, about 5 minutes. In a medium bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well. Drain noodles. Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake, until golden, about 45 minutes. Serve immediately. Microwave: Prepare recipe, in a microwave-safe dish, but do not add bread crumbs. Cover; microwave on HIGH for 8 minutes. Sprinkle with bread crumbs; cook uncovered on HIGH for 2 minutes. Serving Size: 4

Per Serving: Calories: 321 (17% from fat) Carbohydrates: 41 g Protein: 26 g Sodium: 459 mg Fat: 6 g Cholesterol: 43 mg NOTES : Broccoli is high in beta-carotene; no-yolk noodles keep cholesterol down; cream of chicken soup makes a handy sauce. For a smooth sauce base, add the skim milk to the soup, whisking it in a little at a time to break up the lumps. When its smooth, stir in the remaining ingredients. Recipe by: Healthy Meals In Minutes (Make Ahead) Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on Feb 12, 1998