* Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
* Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and bake at 400? for 20 minutes.
* Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.
Using reduced-fat soup, fat-free evaporated milk, reduced-fat process cheese, less butter and no added salt, this recipe is a great makeover to a classic. It is still deliciously creamy and it's a crowd-pleasure.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 126 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 80.2mg||25 %|
|Sodium 1284.3mg||44 %|
|Potassium 441.1mg||12 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 47.5g|
|Protein 27.3g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 442
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