Makeover Chicken Noodle Delight Recipe

3.5 8 6
Makeover Chicken Noodle Delight Recipe
Makeover Chicken Noodle Delight Recipe photo by Taste of Home
Publisher Photo

Makeover Chicken Noodle Delight Recipe

Read Reviews
3.5 8 6
Publisher Photo
“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!"
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
6 servings
TOTAL 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Chicken Noodle Delight in Light & Tasty February/March 2008, p8

Nutritional Facts

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

  • 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
  1. 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.
  2. Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray.
  3. Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Chicken Noodle Delight in Light & Tasty February/March 2008, p8

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Reviews forMakeover Chicken Noodle Delight

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tangomango User ID: 5621414 175551
Reviewed Mar. 18, 2014

"Not awesome but still pretty good!"

MY REVIEW
mrsmaxwell User ID: 5326746 157526
Reviewed Jul. 27, 2012

"While it sounds delicious, I am a WW member and at 11 pp, it is not very helathy."

MY REVIEW
Bellisima User ID: 1980512 102522
Reviewed Feb. 28, 2012

"Delicious! This recipe is a keeper. The next time I would like to add some peas or frozen mixed vegetables to round it out."

MY REVIEW
TexasCookie User ID: 4277703 102352
Reviewed Nov. 2, 2011

"Very good but you can taste the yogurt and if you don't care for that flavor this might not suit you."

MY REVIEW
mom2teens User ID: 1265342 159592
Reviewed Sep. 30, 2011

"I haven't made this yet, but it sounds yummy, and withthe weather turning cooler, just the thing on a chilly evening! I think I might cut back on the amount of noodles, maybe to 3 cups or so, and add some thawed frozen veggies, like broccoli, or green beans, to cut some calories and carbs and add color and nutrition! It would make it amore of a one dish meal!"

MY REVIEW
jtnbparrish User ID: 1785962 157522
Reviewed Jan. 18, 2011

"Comfort food at it's best! Creamy and satisfying!"

MY REVIEW
kristine46 User ID: 2154073 157520
Reviewed Dec. 5, 2008

"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"

MY REVIEW
jilliebean_az User ID: 378272 157515
Reviewed Jan. 12, 2008

"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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