Save on Pinterest

Makeover Chicken Noodle Delight

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
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    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 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

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.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 cup: 432 calories, 17g fat (9g saturated fat), 86mg cholesterol, 637mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 27g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • William
    Feb 2, 2019

    There must be a mistake - shouldn’t it be 2 cups (16ounces) of noodles , not 4 cups?

  • tangomango
    Mar 18, 2014

    Not awesome but still pretty good!

  • mrsmaxwell
    Jul 27, 2012

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

  • Bellisima
    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.

  • TexasCookie
    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.

  • mom2teens
    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!

  • jtnbparrish
    Jan 18, 2011

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

  • kristine46
    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

  • jilliebean_az
    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.