(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 salt2 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: