Sunday, October 19, 2008

Chicken Noodle Delight

(This is a recipe from Light & Tasty magazine)

4 cups uncooked yolk-free noodles

1 can (10 3/4 oz) reduced-fat-reduced sodium condensed cream of chicken soup, undiluted

4 oz. reduced-fat cream cheese

1 cup (8 oz) fat-fat sour cream

1 cup (8 oz) fat-free 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 the package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder, and salt. Stir in the chicken.

Drain the 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 degrees for 40-45 minutes or until heated through.

NUTRITION FACTS: 1 cup equals:
432 Calories
17g Fat
86mg Cholesterol
637mg Sodium
41g Carbohydrates
2g Fiber
27g Protein

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