Here is a very simple, easy, casserole dish. Pasta and veggies topped with chicken and a cream of mushroom sauce.

Ingredients:
2 boneless, skinless chicken breast halves
¾ cup bread crumbs
1 egg beater
½ tablespoon olive oil
1 ½ cups broccoli
1 cup mushrooms
1 can low sodium cream of mushroom soup
½ cup milk
1 cup fat free mozzarella cheese
1 teaspoon garlic salt
1 tablespoon Italian seasoning
4 ounces whole wheat egg noodles (or 2 servings of any whole wheat pasta)

Directions:
1. Preheat oven to 375 degrees. Cook pasta according to package directions. Steam vegetables. Coat chicken in egg then in bread crumbs. Place in fry pan with ½ tablespoon olive oil and brown both sides.
2. In small bowl combine cream of mushroom, milk, cheese, garlic salt and Italian seasoning. Blend well.
3. Place pasta in small baking dish and top with vegetables. Cover with ¾ of the sauce and stir just to cover everything. Place chicken breast on top and cover with remaining sauce. Place in oven and bake for 25 to 30 minutes.
Servings: 2