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.