Chicken Noodle Casserole

I tried a new recipe today...Yay for Personal Days! It's called Zesty Chicken-Noodle Casserole. And well I gotta be honest, my end product was not Zesty. BUT that is my fault. I didn't have all the recommended ingredients on hand and I tried to half the recipe and the combination of those two things, just didn't work out. It wasn't bad, just not "zesty". I didn't have the chilies or any onions(or onion powder to sub with). I tried using a dash of hot sauce(a dash isn't enough) and some Lawry's in their place. I also had a slight problem with the...is called a rue? or a roux? sounds like "roo". I scorched it a little and I think that was because of my trying to half it. I'm guessing the end product is supposed to be much creamier than what mine turned out. Also, I used whole wheat pasta rather than regular to shave off points, but I think next time I might try it with regular noodles. The recommended serving size is 4 (which would be a large portion) with it being 9points per serving. I will be trying this again when I have everything I need. I'm going to post the recipe on this one because I think if done correctly, it is probably a tasty and healthy dish.

Zesty Chicken-Noodle Casserole

6 oz. wide noodles
1 tbs olive oil
4 tsp all purpose flour
2c fat free milk
1 tbs grated Parmesan cheese
2 cups cooked chicken breast
1 red onion, chopped
2 tbs chopped canned green chilies
1 tbs dijon mustard
4 tsp. seasoned dry bread crumbs

1. cook the noodles according to package; drain. Preheat oven to 375degrees; spray a 2quart casserole with nonstick cooking spray.

2. In medium nonstick saucepan over medium heat, heat the oil. Sprinkle w/the flour, cook, whisking constantly for 2min. Whisk in milk and cheese; cook, whisking constantly until thickened(2-3min.). Remove from heat. Stir in noodles, chicken, onion, chilies, and mustard. Transfer to casserole; sprinkle w/bread crumbs. Bake until brown and bubbling, 20-25min.