Adventures in Healthier Eating with 2 Kids and a Picky Husband

Idea: Mushroom, Pea & Chicken Casserole

Posted by 7 years ago 9 Comments

I almost didn’t post this because it was one of those quick things I just threw together in shear desperation and even though I jotted down the directions I just thought it wasn’t polished enough to share. Then I mentioned it to my Mother-in-law this weekend. She said it sounded good. So I reconsidered.

I have to add the husband and the toddler both enjoyed it so I’m not sure what was holding me back. The husband probably could have done without the peas but the toddler devoured his plate and asked for more!

This recipe is how I made it for my family of 3, we had no leftovers except some gravy and peas in the casserole dish. Mushroom, Pea & Chicken CasseroleRemember this is a simply idea add more and noodles to increase the number of servings.

  • 1 can of healthy request cream of condensed mushroom soup
  • 1 can of peas (drained) (I wanted to use frozen but I was all out)
  • 8 frozen chicken tenders (I used the ones from the Aldi’s)
  • Ground black pepper
  • 4 oz whole wheat egg noodles

Preheat the oven to 375 degrees.

In a large casserole dish combine the can of cream of mushroom soup with 1/2 can of water. Keep stirring until all dissolved. Mix in the can of drained peas. Place the frozen chicken tenders in the soup pea mixture and sprinkle with some fresh ground black pepper.

Mushroom, Pea & Chicken Casserole - before cookingNow, I used frozen chicken tenders because that’s all I had. You can of course use defrosted, boneless chicken breast or even fresh bone-in chicken breast with the skin removed. Just adjust the cooking times to be sure the chicken is cooked thru as the tenders are much smaller then breasts. (although they were frozen so the time may actually be the same.

I covered with aluminum foil and baked for 50 minutes. It was perfect, the chicken came out super moist!

Towards the end of cooking (around the 40 minute mark) I removed the aluminum foil and boiled the water for the noodles.

To serve, I topped the noodles with the “gravy” in the casserole dish and steamed some broccoli on the side. Notice I only have a shot of the casserole dish before cooking. I totally forgot to snap an after shot before serving! LOL It looked the same except cooked, if that makes sense. ;~P

As for nutritional information, it’s tough to be exact as everyone will use different amount of the gravy and peas. For my WWP, I just counted the chicken and noodles points and then added 1-2 for the gravy and peas, again depending on how much you ate.


See other recipes using: chicken, cream of mushroom soup, noodles, peas


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Discussion

There are 9 comments so far. Join in on the conversation.

    Shana

    September 29, 2008

    Simple but sounds good to me! I cannot find the chocolate and pumpkin cupcakes trom your previous site, am I just missing it? I want to make it this week. Thanaks! Reply

    Christine

    September 29, 2008

    Looks yummy... Roni, are those peas or chickpeas? Reply

    Christine

    September 29, 2008

    oops! Just looked closer at the pics and saw that they are peas. sorry! Reply

    roni

    September 30, 2008

    Shana - I'll repost the chocolate, I think they were a victim of my crash. I'm not sure what you mean by the pumpkin ones. Are they here on GLB? Like this.... http://greenlitebites.com/2007/11/15/simple-pumpkin-spice-mini-loaves/ Reply

    Shana

    September 30, 2008

    Roni, Those are similar, but the ones I mean are chocolate cupcakes with a can of pumpkin. It was on your previous site. I cannot remember the amounts of the other ingredients. Thanks! Shana Reply

    roni

    September 30, 2008

    Shana - Your wish is my command! ;~P http://greenlitebites.com/2008/09/30/big-simple-chocolate-cupcakes/ Reply

    low fat chicken recipes

    March 1, 2009

    Great site with lots of recipes and very clean pictures to go along with them. Thank you for all the info Reply

    C S

    March 26, 2009

    What a disappointment... good healthy veggies, whole wheat pasta- and to that add *canned processed soup* ?? Sigh. Oh for the days people knew how to cook without grabbing a can of campbell's chemicals-in-a-can. (And oh, for a google search of casserole recipes that DON'T include cream-of-soup...) What's worse, people will (blissfully) ignorantly refer to such contaminated concoctions as "healthy". [ie, 'Oh its the LOW FAT version, that guarantees its "healthy"' - never mind the overloading of SUGAR in it... or 'look its LOW SALT, forget the rest of the chemical additives, preservatives and related poisons, that MUST BE healthy'.] Its an inevitable followup of there being no accepted definition of "healthy" as related to food, so people will say almost anything is "healthy" even when a food product has ingredients that aren't even in the same zip code of promoting health in your body. Reply

    roni

    March 26, 2009

    CS - Sorry to disappoint. Although my goal is "healthy" as I define for me and my family sometimes convenience wins. And it is all relative isn't it. Someone else may have called out the processed noodles opting for more natural potatoes or even a grain. Others may find fault of the canned peas because of the sodium content and preservatives. Being that we live in a society where a majority of people don't cook at all. Making something like this may be a small step to teaching them it's possible. And the more they practice and try and taste foods they prepare themselves the less and less processed ingredients they may end up using. It's a learning process I'm on and it's one of my goals to teach others with this blog. Hope you peaked at a few of my other ideas as most do not use canned soup. :) Thanks for the comment! Reply