 |
Makeover Chicken Noodle Delight
|
 |
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
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.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |