Description

Bring this casserole to your next gathering without worrying about the calories. You don't need to worry about the taste. The same great taste is there, but this is a much healthier version of the old recipe.

Ingredients

• 1 lb. whole-wheat linguine or pasta of choice
• 1 1/2 lb. cooked chicken breast, shredded, about 3-4 c.
• 16 oz. packaged sliced mushrooms, cleaned
• 2 1/2 c. low-sodium chicken stock/broth
• 1 c. 2% milk
• 1 c. onion, finely chopped
• 4 cloves garlic, minced
• 2/3 c. all-purpose flour
• 2/3 c. low fat Parmesan cheese, divided
• 1/2 c. dry white wine
• 1/3 c. low-fat cream cheese
• 1 T. olive oil
• 1 1/2 T. unsalted butter
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 c. toasted almonds, for garnish, optional
• garnish with chopped parsley, if desired

Steps

1. Preheat oven to 375 degrees. Spray 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to boil; cook pasta until al dente.
3. In a large pan or skillet, add the olive oil over medium-high heat; swirl pan to evenly coat the bottom.