Weight Watchers Chicken and Cheese Casserole

Budgiegirl's Note:

This recipe came from a card that was handed out with my weekly Weight Watchers materials. It's comfort food for 6 points per serving. Note: substitute turkey for chicken if desired.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 cups cooked macaroni
• 2 cups chicken breasts , chopped
• 2 cups cream of mushroom soup , undiluted
• 2 cups skim milk
• 8 ounces low-fat cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake,covered, 35-45 minutes.
4. Remove cover; bake 10-15 minutes longer.
5. Serve immediately.

Reviews

[STNorman]

After reading the other reviews, I decided to experiment. Some of the reviews said the casserole had a "soup" consistseny. Preheat oven at 350 degrees and oil a rectangle casserole dish. I used 2 cups of whole wheat macaroni (cooked), 2 cups of chicken breast (cooked), 2 cans of Healthy Request Mushroom soup (undiluted), skim milk (about 1 can measured from the soup can), 1.5 cups of shredded parmesan cheese, grilled onions, and lots of spices. First, I grilled the onions and chicken in separate pans with extra-virgin olive oil. I added garlic powder and italian seasoning. I also cooked the noodles. In a bowl, I mixed the soup, milk, cheese, and other ingredients once they are finished cooking on the stove top. I also added more garlic powder, italian seasoning, and rosemary. I put the mixture in the dish and baked it for 30 mins, covered. Last, I cooked the casserole for 15 mins uncovered. It was good, healthy, and had the right consistency. I will be making this again!

[Newly Mrs. Johnson]

Just a note. According to WW new Points this is 5 pts for 1/8th of the casserole. :)

[Kit Katchen]

After a lot of debate as to whether or not to rate this recipe, I finally decided not to but I would like to still write the review. This dish so didn't work for us. I followed the recipe as written and that might be the problem. I think that perhaps the recipe should say UNcooked pasta. I was in a hurry & did notice that 2 cups of milk made it rather soupy but I was in such a rush that I didn't even notice that the recipe didn't call for a thickener. I also then noticed that it didn't call for spices either! Ultimately, it cooked for a little over an hour and a half when it should have been less than an hour. I also had to add about 1/3 a cup of flour to thicken it up so it wasn't a soup. I also added some sage, rosemary, thyme, salt, & white pepper so it would have some flavor. At long last when we finally were able to eat dinner it was decent, but unfortunately the alterations I made would be more of a good starting point to work from. It also increased my points value :( I would highly suggest that anyone who tries this recipe and uses the amount of liquid called for should place the macaroni in the casserole dish uncooked and allow for a longer bake time.