The Chicken a la King and I Casserole

"A Funny Thing Happened on the Way to the Supermarket"

(A collection of recipes based on Musical titles)

1.  The Music Manicotti
2. Gentleman Prefer Blondies

Recipe #3:  The Chicken a la King and I Casserole 

I LOVED this recipe.  It was creamy and cheesy and delicious.  I was going to add peas and maybe carrots or mushrooms for extra vegetable content, but I completely forgot.  And let's face it-- I hate mushrooms.  I ended up following the recipe except I omitted the almonds.  I froze half and baked the other.  I paired the casserole with a strawberry spinach and arugula salad.

"The Chicken A La King and I Casserole"
From Taste of Home Test Kitchen - Healthy Makeover Recipe

Yield: 8 servings (1 cup each)

306 calories

Ingredients:

• 8 ounces uncooked wide egg noodles
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2/3 cup fat-free evaporated milk
• 6 ounces cubed reduced-fat process cheese (Velveeta)
• 2 cups cubed cooked chicken breast
• 1 cup sliced celery
• 1/2 cup chopped green pepper
• 1 jar (2 ounces) diced pimientos, drained
• 1/3 cup dry bread crumbs
• 1 tablespoon butter, melted
• 1/4 cup slivered almonds

Directions:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
• Drain noodles; add to chicken mixture and mix well. Transfer to two shallow 2-qt. baking dishes coated with cooking spray. Cover and bake at 400° for 20 minutes.
• Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.