Ingredients:
1 1/4 pre-cooked cold diced chicken breasts ( leftover chicken works great)
1 cup water
1 low-sodium chicken bouillon cubes ( or reg if you prefer)
2 teaspoons margarine
1/2 cup light mayonnaise
1/2 teaspoon coriander
3/4 teaspoon ground sage
1/4-1/2 teaspoon adobo seasoning ( less for lower sodium)
1 teaspoon sugar
3/4 teaspoon italian seasoning
1 1/2 teaspoons flour
1/4 cup soymilk ( or soy creamer)
3 cups cooked egg noodles
1 cup veggie shreds soy cheese ( cheddar, use this specific type of veggie cheese for best results)
1 cup veggie shreds soy cheese ( mozzarella)
3 average sized mushrooms, finely chopped
2 cups frozen broccoli, cuts
1/2 cup frozen peas
1/4 cup frozen sweet corn
2 beaten eggs
1/8-1/4 cup Italian seasoned breadcrumbs
salt and pepper ( I like fresh ground pepper and use about 15 grinds in my casserole)
Directions:
Bring water to a boil.
Stir in bouillon and remove from heat.
Stir in margarine.
Pour into a large mixing bowl.
Add chicken.
Slowly stir in mayo.
Add sugar, flour and spices.
Preheat oven to 350 F.
Add 1/4 cup soy milk or creamer.
Fold in egg noodles, Veggie Shreds, mushrooms, broccoli, peas, carrots corn and eggs (In that order).
Add pepper and salt (to taste).
Pour entire mixture into a 9×13 inch baking dish.
Sprinkle with bread crumbs.
Cover and bake for 40 minutes.
Serve hot with a salad for a complete and filling low-fat delicious “cheesy” meal that even your lactose- intolerant family members can enjoy– This casserole really tastes and melts like it is made with real cheese!
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.