Mexican Chicken – Cooking after Gastric Bypass

Mexican Chicken www.pouchfriendly.com 4 chicken breasts or thighs, skinless and boneless 1 medium onion chopped 1 can Rotel tomatoes 1 can Cream of Mushroom soup 2 cups uncooked whole wheat egg noodles 2 cups part-skim mozzarella cheese Crushed tortilla chips for topping Boil chicken with onion until no longer pink. Preheat oven to 375 degrees. Pull chicken out and allow to cool. Shred chicken and set aside. Add pasta to chicken and onion cooking liquid until a couple minutes shy of al dente. Drain pasta. Prepare an 8×8 baking dish with non-stick cooking spray. Layer pasta with onions, chicken, tomato and soup mixture. Top with mozzarella cheese. Sprinkle with crushed tortilla chips. Cover with foil and cook for 25-30 minutes until cheese is melted. Remove foil and broil for a couple minutes until browned on top.