Chicken Noodle Casserole

Calories: 213
Carbs: 6 grams
Protein: 30 gram
Fat: 7 grams

2 pkg Magic Noodle linguine
2 lb chicken breast, no skin
1 cup low fat cheddar cheese
1 cup sliced mushrooms

2 cups broccoli florets, sliced in half
2 stalks celery, sliced thin
1 medium bell pepper, diced
1/2 medium onion, diced


Sauce:
3/4 cup light sour cream
3/4 cup chicken broth
4 tablespoons dry grated parmesan
2 tablespoons black olives, minced
2 tablespoons bell pepper, finely minced
1 tablespoon lecithin granules (0 carb thickening)
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon each pepper & salt


Preheat oven to 350 F. Treat a 9x13" casserole dish with cooking spray.

Cook pasta in salted boiling water for 3 minutes, stirring often. Drain in a colander and let sit so all excess water drains. Dab with paper toweling to dry.

Mix broth, lecithin, sage, 1 tablespoon minced bell pepper, garlic powder and pepper in a small sauce pan. Bring to boil, reduce and simmer for 1 minute. Remove from heat and stir in sour cream, olives and parmesan. Set aside.

Dice chicken into bite size pieces. Add chicken, broccoli, celery, onion and bell pepper in a medium bowl. Pour parmesan sauce mix over all and toss to coat well.

Pour pasta into casserole dish and spread out evenly. Layer mushrooms over pasta if using. Pour chicken & veggie mixture evenly over pasta.

Cover with foil and bake 30 minutes. Remove from the oven, sprinkle cheddar and return to bake uncovered for 15 minutes. Let sit 5 minutes before serving & enjoy!