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Makeover Chicken Noodle Delight Recipe

Makeover Chicken Noodle Delight Recipe

“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!"
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Makeover Chicken Noodle Delight

Sort By :
MY REVIEW
tangomango
Reviewed Mar. 18, 2014

"Not awesome but still pretty good!"

MY REVIEW
mrsmaxwell
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
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
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
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
Reviewed Jan. 18, 2011

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

MY REVIEW
kristine46
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
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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