Tuna may be replaced for the chicken and fat-free cream of celery may be replaced for the mushroom soup, 1 cup shredded low-fat cheddar cheese may also be added into the pasta mixture if so desired, 1 tablespoon Mrs. Dash seasoning may be used in place of the seasoned salt or white salt, I also like to add in a diced celery stalk for extra crunch
Servings 6-8
Ingredients:
2 cups whole wheat dry penne pasta or fusilli pasta
1 small onion, finely chopped
1 (10-ounce) can sliced mushrooms, well drained (squeeze out excess moisture using hands)
2 large chicken breasts, cooked and chopped (or use two 10-ounce cans solid white tuna, packed in water)
2 (10-ounce) cans fat-free low-sodium cream of mushrooms soup (or fat-free low-sodium cream of celery soup)
1/2 cup low-fat mayonnaise
1 cup fat-free half and half cream (or low-fat milk or fat-free evaporated milk)
1 teaspoon garlic powder
seasoned or white salt and fresh ground black pepper
1 cup reduced-fat shredded cheddar cheese (can use more)
Instructions:
Set oven to 350 degrees F.
Spray a casserole dish with cooking spray (or grease as desired, use a casserole dish large enough to hold the mixture).
Cook the pasta in boiling water until just al dente, leave slightly undercooked; drain and transfer to a large bowl.
Mix in the onion, mushrooms and cooked chopped chicken.
In a saucepan heat the both cans of soup with fat free half and half or milk mixing until heated through and smooth.
Stir in the garlic powder, then pour over the pasta mixture; toss to combine.
Season with salt and black pepper to taste.
Transfer to casserole dish.
Bake for 30 minutes.
Remove from oven and sprinkle the cheddar cheese on top, then return to oven and allow to melt.
You will also find this recipe on Recipezazz.com
