Creamy Chicken-Noodle Skillet Casserole

Last night I made this casserole from a recipe in "Betty Crocker : The 300 Calorie Cookbook. It was super easy to make and very delicious to eat. I'm posting it here for others to enjoy (I hope the fine folks at Betty Crocker don't mind.) If you enjoy this recipe, I would recommend purchasing the cookbook mentioned above - it is filled with easy and delicious under 300 calorie recipes.

Prep time : 15 minutes
Start to finish : 25 minutes
Makes 4 servings (hmmm, three of us ate and there were no leftovers)

1 Tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 cup read to eat baby cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles (I used frozen)
1 can (14 oz) chicken broth (use the low-fat/reduced sodium)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
with 45 % less sodium
(I used reduced fat cream of mushroom soup)

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until chicken is brown and onion is just tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 10 minutes.

3. Uncover; simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.

4. If you like a thicker sauce, mix 2 tablespoons cold water with a tablespoon cornstarch and gently stir into the casserole until the sauce has thickened.

1 serving:
300 Calories (90 from fat) Total fat 10 g (Saturated Fat 2g. Trans Fat 0g)
Cholesterol 80 mg. Sodium 800 mg.
Total Carbohydrates 25 g (Dietary Fiber 3g; Sugars 3g; Protein 32 g