Makeover Chicken Noodle Delight Recipe

Makeover Chicken Noodle Delight Recipe
Photo by: Taste of Home
Rating

100% would make again

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“A neighbor made this dish for us when we had our second child,” writes Gail Schumacher from Berthoud, Colorado. “It was so good! This lightened version is so delicious, my family will never the difference!"

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 25 min. Bake: 40 min.

Ingredients

  • 4 cups uncooked yolk-free noodles
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 4 ounces reduced-fat cream cheese, cubed
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup fat-free milk
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
  • 3 tablespoons reduced-fat butter, melted

Directions

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken.
  • Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray.
  • Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1 cup equals 432 calories, 17 g fat (9 g saturated fat), 86 mg cholesterol, 637 mg sodium, 41 g carbohydrate, 2 g fiber, 27 g protein.

Makeover Chicken Noodle Delight published in Light & Tasty February/March 2008, p8

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Reviews for Makeover Chicken Noodle Delight (2)

Makeover Chicken Noodle Delight Recipe

Makeover Chicken Noodle Delight

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Reviewed on Dec. 05, 2008 by kristine46

The one looks as good as the other. I plan to try the second one. I sounds wonderful and I just love chicken noodle casserole. Kristine46

Reviewed on Jan. 12, 2008 by jilliebean_az

Can you post the recipes too%C/P>

METHOD: Baked

TIME: Prep: 25 min. Bake: 40 min.

Ingredients:

  • 4 cups uncooked yolk-free noodles
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 4 ounces reduced-fat cream cheese, cubed
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup fat-free milk
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
  • 3 tablespoons reduced-fat butter, melted

Directions:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken.
    Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray.
    Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.

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