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Low Fat Tex Mex Chicken and Noodles

by on March 30, 2010 in Casseroles, Main Courses March 30, 2010 CasserolesMain Courses
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Level: Easy

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Description

Chicken and noodles with a Tex Mex twist (lower fat version)!

Ingredients

  • 1 can (10 Oz. Size) Cream Of Mushroom Soup (98% Fat Free)
  • 8 ounces, weight Cooked Chicken
  • 3 cups Cooked Noodles
  • 3 ounces, weight Velveeta (light)
  • ½ cups Sauteed Onion
  • 1 can Ro*tel Tomatoes (10 Ounce Can)

Preparation

Saute the onion, cook the chicken and boil the noodles in advance. Mix all ingredients together and cover with foil. Bake at 450 degrees for approximately 10 minutes or until cheese is melted.

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