Recipe | Chicken a la King Bake Texas (Sent in Kirsten Corda)

8 oz. uncooked medium egg noodles, Serves 8 at a cost of $1.00 per serving. Prep time: 30 minutes. Cook time: 40 minutes. Each 1-cup serving has: 300 Calories; 35 grams Carbohydrates; 7 grams Total Fat, 72 milligrams cholesterol; 25 grams Protein; and, 445 milligrams sodium.

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  • 1 c. sliced celery
  • 1/2 cup onion, chopped
  • 1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 c. frozen peas, thawed
  • 2/3 c. fat-free evaporated milk
  • 6 oz. cubed reduced-fat process cheese (loaf-type)
  • 2 c. cubed cooked chicken breast (or left over turkey)
  • 1 jar (2 oz.) diced pimentos, drained
  • 1/3 cup dry bread crumbs
  • 1 tablespoon oil

In 4 qt. saucepan, cook noodles according to package directions. In a large skillet sprayed with cooking spray, sauté celery and onions over medium heat until tender. Reduce heat to low and add soup, peas, milk, cheese, chicken and pimentos and stir until cheese is melted. Drain noodles; add to chicken mixture and toss to mix. Pour into 2-qt. baking dish coated with cooking spray. Cover with foil and bake at 375° for 20 minutes. Toss bread crumbs with oil. Sprinkle over the top. Bake, uncovered, for 10-15 minutes or until heated top is golden.

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