This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.
Ingredients:
Directions:
Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz fat free low sodium chicken broth
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese
Directions:
Preheat oven to 350.
Remove meat from the chicken (of course, getting rid of the skin) and chop.
Whisk together soups, chicken broth, and garlic powder.
Lightly
spray a 9x13-inch pan with cooking spray. Layer 1/2 noodles, 1/2
chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese
on the pasta. Repeat layers and top with remaining parmesan cheese.
Cover with foil and bake for 1 1/2 hours.
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2 comments:
This might be a dumb question - but do you cook the pasta first?
Not a dumb question at all! Yes, you cook the pasta first.
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