There’s something really special about sharing a meal on the balcony of your condo that you booked with Premium Beach Condos. The ocean stretches out in front of you, the sun is setting, and the people you care about are gathered around the table.
Tonight’s dinner? A warm, guilt-free, cheesy chicken casserole served with a fresh tossed salad—simple, delicious, and full of comfort. The sea breeze drifts in, mixing with the sounds of laughter and easy conversation.
It’s more than just a meal—it’s connection, joy, and that feeling of being exactly where you’re meant to be. With every bite, you’re not just filling your belly—you’re making memories, soaking in the moment, and enjoying a kind of warmth that only good food, good company, and a golden sunset can bring.
Prep Time: 30 Minutes Bake Time: 60 Minutes Serves: 12-15
Ingredients:
- One Small Sweet Onion, Chopped
- One Green Pepper, Chopped
- 8-oz of Fresh Mushrooms (any type), Sliced
- 1 Tsp Butter
- 2 Tsp Olive Oil
- 1 Can (10-3/4 oz) Low-Fat Campbell’s Condensed Cream of Chicken Soup
- 1 Jar (2-oz) Chopped Pimentos, Drained
- 1/2 Tsp Dried Basil
- 1 Pkg (8-oz) Egg Noodles, Cooked and Drained
- 3 Cups of Diced or Shredded, Cooked Chicken
- 2 Cups of Low-Fat Small Curd Cottage Cheese
- 2 Cups (8-oz) of Low-Fat Shredded Cheddar Cheese (Never use fat-free)
- 1/2 Cup Fresh Grated Parmesan Cheese
- 1/4 Cup of Italian Style Panko Bread Crumbs
Instructions:
- In a skillet, sauté the onion, green pepper, and mushrooms in the butter and olive oil until tender.
- Remove from the heat and stir in the soup, pimentos and basil; set aside.
- In a large bowl, combine the chicken and cheeses and then add the mushroom sauce and mix well.
- Transfer to a greased 13″x9″x2″ baking pan.
- Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
- Sprinkle with the breadcrumbs and bake an additional 15 minutes.
- Serve with a side salad (if you’re staying with the low-fat meal) or cheesy garlic bread.
This recipe holds a special place in my heart—it was my entry in a local cooking contest called The Hoosier Cabinet Cooking Contest and hosted by The Courier Times, a small-town newspaper in New Castle, Indiana. I had just moved back home and was hoping to reconnect with old friends and maybe even make a few new ones. Entering the contest felt like a fun way to jump back into the community.
I submitted it in the “Healthy Eating” category and, to my surprise, it won first prize! According to my step-mom—who was quite familiar with the annual competition—I had even edged out the local Weight Watchers leader, which felt like a pretty big deal!
At the time, I was just discovering a new love for cooking, and that win gave me the confidence boost I didn’t know I needed. I remember thinking, “Hey… maybe I actually can cook!” From then on, my outlook was bright and I was already dreaming about entering again the next year—this time with my sights set on the grand prize. But that’s a story for another blog post.
If you’re not aiming for the lighter version, feel free to use the full-fat soup and cheese—I’ve tried it both ways, and honestly, it’s delicious no matter what.
For more great recipes like these, be sure to check out our Dining With a View blog series—or look no further than our Savor The Stay Recipe Collection cookbook, right at your fingertips in your condo.
