Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  olive oil
  1              pound  ground chicken breast
  1                cup  onions -- chopped
  1                cup  mushrooms -- sliced
  1                cup  red and green bell peppers -- chopped
  1                can  low-fat cream of mushroom soup -- (10 3/4 oz.)
     3/4           cup  skim milk
  2          teaspoons  worcestershire sauce
  1           teaspoon  salt
     1/8      teaspoon  black pepper
  3 3/4           cups  no yolks egg noodle substitute -- cooked
  1                cup  low-fat monterey jack cheese -- grated

Preparation:

Preheat oven to 350 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, mushrooms, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, milk, Worcestershire sauce, salt, and black pepper. Pour cooked and drained noodles in prepared pan. Then, place meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour. Recipe from Anita's Tried and True Recipes Serving Ideas : Serving Ideas: Serve with green beans and garlic brea

Nutritional Information:

26 Calories (kcal); trace Total Fat; (13% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 292mg Sodium