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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have absolutely no idea where this came from, but it's pretty darn good. If you can't find mini lasagna noodles (I couldn't), substitute any wide noodle. I used dumpling noodles. Ingredients:
1/2 cup nonfat sour cream |
4 tablespoons parmesan cheese, grated |
1/2 cup egg substitute |
2 tablespoons dijon mustard |
1 1/2 cups chicken, breasts cubed |
Directions:
1. Preheat oven to 350.
2. Prepare pasta and drain.
3. Blend sour cream, 1/2 the parmesan, chicken broth, egg substitute, and mustard until blended.
4. Add pasta and chicken and mix well.
5. Spray a baking dish with cooking spray. (The recipe didn't specify, but I'd think a 2 or 3 quart or 8x8 casserole. That's my plan.) Pour mixture into dish and sprinkle with remaining parmesan and bread crumbs.
6. Bake uncovered 35 minutes or until golden brown.
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