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Bobby’s Lighter Chicken Boudine

By Deen Brothers


Difficulty: Easy

Prep time: 15 min

Cook time: 35 min

Servings: 6


  • 2 cups dry no-yolk noodles
  • 2 teaspoons olive oil
  • 1 8-ounce package mushrooms
  • 1/2 red bell pepper
  • 1/2 teaspoon salt
  • 1 7-ounce package baby spinach
  • 1 10 3/4-ounce cans fat-free cream of mushroom soup
  • 1 cup water
  • 2 cups chopped cooked chicken
  • 3/4 cup grated sharp Cheddar cheese
  • 2 tablespoons slivered almonds


Prepare noodles according to package directions; drain.

Preheat the oven to 350° F. Spray a 1-quart baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the spinach and cook, stirring, until the spinach is wilted, 2- 3 minutes.

Combine the soup and water in a small bowl until blended. Add the soup, chicken, and cooked noodles to the skillet; heat through. Spoon the mixture into the baking dish. Sprinkle with the cheese.

Bake, covered, until the cheese is melted and the mixture is bubbly, 20 – 25 minutes. Sprinkle with the almonds, if using.