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Zesty Chicken-Noodle Casserole

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

(WW Complete Cookbook)

Ok, so my husband and I had some issues with this one.

I know how to fix one problem, but I haven't figure out how to solve the other one (it needed more spice to be classified "zesty" to us.

Original Serving: 1 generous cup = 9 points

Ingredients You'll Need

6 oz. wide noodles (I used the no-yolk egg noodles)
1 tbsp olive oil
4 tsp all-purpose flour
2 cups fat-free milk
1 tbsp grated Parm cheese (use the real stuff!) - maybe try jalapeno cheese instead????
2 cups cubed coked chicken breast
1 red onion, chopped
2 tbsp chopped canned green chiles (I even put in two cans and it wasn't "zesty")
1 tbsp Dijon mustard
4 tsp seasoned dried bread crumbs


1. Cook noodles accordingly. Preheat oven to 375F. Spray 2-quart casserole dish.

2. Cook red onion in a bit of olive oil until soft. (This is the step I added because it was weird eating a "squishy" meal and then biting into a firm piece of onion - bleh!).

Transfer to bowl.

3. In med. saucepan, heat the oil. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from heat. Stir in noodles, chicken, onion, chiles and mustard.

4.Transfer to the casserole dish; sprinkle with bread crumbs. Bake until browned and bubbling, 20-25 minutes.

Serves 4. Original Serving: 1 generous cup = 9 points

Questions, Comments & Reviews

elisabeth, If you want more spice in this recipe substitute a few pieces of chopped jalapeño peppers for the green chiles. Jenni

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