CHICKEN NOODLE BAKE, Low Salt
Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Servings: 4
Ingredients
• 8 oz. whole wheat spiral pasta or penne pasta
• 1 can (13¾ oz.) low-sodium condensed cream of mushroom soup
• 1/4 cup 1% milk
• 2 cups cooked chicken , diced
• 1 can (15¼ oz.) Del Monte® 50% Less Salt Sweet Peas
• 1/2 cup green onions , sliced
• 1 cup low-fat, low-sodium shredded Jack cheese
• 1 can (14½ oz.) Del Monte® Sliced Carrots , drained
• 1 can (15¼ oz.) Del Monte® 50% Less Salt Whole Kernel Corn , drained
• 1/4 cup warm maple syrup
• 1 Tbsp Dijon mustard
Directions
1. Cook pasta according to package directions; drain.
2. Blend mushroom soup with milk. Combine chicken, drained peas and mushroom soup mixture with cooked pasta. Spoon into 1½-qt. baking dish.
3. Top with cheese and green onions. Cover and bake at 375ºF, 30 minutes. Serve with Dijon-Maple Glazed Vegetables.
4. Combine vegetables in saucepan. Blend maple syrup and mustard; gently stir into vegetables. Heat through.
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