INGREDIENTS
- 20 – 25 ounces canned chicken breast in water
- Vegetable oil cooking spray
- 2 cups whole wheat elbow noodles
- 10 – 12 ounces frozen vegetable mix (suggest carrots, celery, and onion or bell pepper, celery and onion)
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 3 Tablespoons of hot sauce
- 4 cups low-fat milk
- 1/3 cup cornstarch
- 1/2 cup shredded low moisture, part skim mozzarella cheese
DIRECTIONS
- Preheat oven to 400°F.
- Wash your hands well with soap and warm water for at least 20 seconds.
- Drain chicken.
- Coat 9 x 13 baking dish with vegetable oil cooking spray.
- Add dry noodles, frozen vegetable mix, and chicken to baking dish.
- Season ingredients in baking dish with garlic powder, pepper, and hot sauce, stir to combine, and spread in an even layer.
- Whisk together milk and cornstarch in a medium mixing bowl and pour over ingredients. Cover baking dish tightly with aluminum foil and place in oven for an hour or until pasta is cooked and most of the liquid has cooked out.
- Carefully remove aluminum foil, top with shredded cheese, and place dish back in the oven until cheese melts. Let sit for 5 minutes before serving.
- Refrigerate leftovers within 2 hours.
