Reduced-Fat Chicken Noodle Casserole

Name: Reduced-Fat Chicken Noodle Casserole
Yield: Serves 8
Ingredients: 8 ounces, wide egg noodles; , Salt and pepper; 1 tablespoon, vegetable oil; 8 ounces, white mushrooms, trimmed and chopped; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 1 1/2 teaspoons, minced fresh thyme; 3 tablespoons, cornstarch; 3 cups, chicken broth; 1 (12-ounce) can 2 percent low-fat, evaporated milk; 1 pound, boneless, skinless chicken breasts, trimmed and halved lengthwise; 4 ounces, 50 percent light cheddar cheese, shredded (1 cup); 4 ounces reduced-fat, American cheese, chopped (1 cup); 1 1/2 cups, frozen peas; 20 reduced-fat, Ritz Crackers, crushed coarse

Main Courses
Chicken
Light
Casseroles

By Christie Morrison ･ Appears in Cook's Country June/July 2015

We've made a from-scratch version of this American favorite that's rich and creamy. Could we trim fat and calories without losing the cheesy appeal?

SERVES 8

Why This Recipe Works

This is a members' feature.