Slow Cooker Amish Pepper Jack Noodle Bake Directions:
Lightly coat a 5- to 6-quart slow cooker with cooking spray.
Whisk the condensed cream of chicken soup and milk together until smooth, then stir in the diced bell peppers.
Spread the uncooked egg noodles evenly in the slow cooker. Pour the soup mixture over the noodles and gently press them down until mostly submerged.
Sprinkle 2 cups of the pepper jack evenly over the mixture. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, checking near the 2 1/2-hour mark, until the noodles are tender but not mushy.
Sprinkle the remaining 1 cup pepper jack over the top. Cover and cook on LOW for another 15 to 20 minutes, until the cheese is completely melted.
Gently stir once from the edges toward the center, leaving some melted cheese across the surface. Switch to WARM and let stand for 5 to 10 minutes before serving.
WW Points Calculation:
Light ’n Fluffy Extra Wide Egg Noodles: 36 points
Reduced-fat pepper jack cheese: 36 points
Campbell’s Healthy Request Cream of Chicken Soup: 10 points
2% reduced-fat milk: 10 points
Red and green bell peppers: 0 points
Points Information:
Total Points: 92 points
Servings: 8 servings / about 1 1/4 cups each
Points per serving: 11.5 points
Nutrition Information:
Calories: 357
Protein: 20 g
Carbohydrates: 40 g
Fat: 14 g
Fiber: 2 g
Sugar: 5 g
Sodium: 545 mg
I'm waiting for your comments! Enjoy!
