Chicken Noodle Bake
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> * 8 oz. whole wheat spiral pasta or penne pasta
> * 1 can (13-3/4 oz.) low-sodium condensed cream of mushroom soup
> * 1/4 cup 1% milk
> * 2 cups diced cooked chicken
> * 1 can (15-1/4 oz.) DEL MONTE(r) Sweet Peas, No Salt Added
> * 1 cup low-fat, low-sodium shredded Jack cheese
> * 1/2 cup sliced green onions
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> For a healthy accompaniment:
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> * 1 can (14-1/2 oz.) DEL MONTE(r) Sliced Carrots, drained
> * 1 can (15-1/4 oz.) DEL MONTE(r) Whole Kernel Golden Sweet Corn, drained
> * 1/4 cup warm maple syrup
> * 1 Tbsp. Dijon mustard
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> 1. Cook pasta according to package directions; drain.
> 2. Blend mushroom soup with milk. Combine chicken, drained peas and
> mushroom
> soup mixture with cooked pasta. Spoon into 1-1/2-qt. baking dish.
> 3. Top with cheese and green onions. Cover and bake at 375ºF, 30 minutes.
> Serve with Dijon-Maple Glazed Vegetables.
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> For a healthy accompaniment:
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> 1. Combine vegetables in saucepan. Blend maple syrup and mustard; gently
> stir into vegetables. Heat through.
>