Chicken Noodle Casserole, Easy Corn-on-the-cob with Herbed Butter, and Easy Weeknight Rolls

Chicken Noodle Casserole, Easy Corn-on-the-cob with Herbed Butter,

and Easy Weeknight Rolls

This was a new dish for us. I chose it because it was low in fat and easy to prepare. It was tasty and light. We all like English peas, but M. C. didn't care for them mixed in with the noodles. The rest of us really liked it. Anna ate supper with us, and she said it was good, too. I guess two "thumbs up" from 2 out of 3 teenagers isn't bad!

Chicken Noodle Casserole, Easy Corn-on-the-cob with Herbed Butter, and Easy Weeknight Rolls

Chicken Noodle Casserole

8 ounces wide egg noodles
½ cup onion, finely chopped
2 cups fresh mushrooms, sliced
1 can cream of chicken (I used the low-fat version.)
½ cup sour cream (I used the low-fat version.)
½ cup milk (I used fat free half-and-half.)
2 cups chicken, cooked and chopped in bite-size pieces (I used frozen pre-cooked from my freezer.)
1 ½ cups frozen English peas
a dash or two of cayenne pepper (optional)
1 - 2 slices of bread
butter-flavored cooking spray (I tossed the crumbs with a tablespoon of butter since we had a guest!)
Paprika

Preheat oven to 350 degrees.
Coat a 2 ½ quart baking dish with cooking spray; set aside.
Cook noodles according to package directions; drain. Return to boiler.
While noodles cook, sauté onions and mushrooms in a skillet coated with cooking spray. Sauté until tender. Add soup, sour cream, milk, chicken, peas and cayenne; blend well. Toss noodles with soup mixture. Transfer to prepared baking dish.
Process bread in food processor until finely minced. Sprinkle crumbs over casserole; spray with butter-flavored cooking spray.
Bake until hot and bubbly and topping is golden brown.

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