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Makeover Chicken Noodle Delight

Total Time

Prep: 25 min. Bake: 40 min.


6 servings

A creamy casserole can make any day better. And it really satisfies on special occasions. A neighbor made this dish for us when we had our second child. It was so good! —Gail Schumacher, Berthoud, Colorado


  • 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 reduced-fat sour cream
  • 1 cup 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.

Nutrition Facts

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

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