2-3 boneless, skinless chicken breasts

2 cups chicken broth reserved from pot, OR 1 cup Low Sodium Chicken broth + 1 cup water

3 cups whole wheat noodles, broken into 4 inch pieces

1 can Reduced Sodium, 98% Fat Free cream of mushroom soup *such as Campbell’s Healthy Request

6 ounces fat free plain Greek yogurt

2 cups grated 2% cheddar cheese

1/2 cup diced green pepper

1/2 cup diced red pepper

1/2 cup diced onion

1/2 cup sliced mushrooms

2 1/2 tsp The Delicious Dietitian Creole Spice Blend

1/2 cup additional grated 2% cheddar cheese


Place chicken breasts in a large pot in cold water.  Bring to a boil and cook until chicken is no longer pink.  Reserve 2 cups of broth.  Cook noodles in remaining chicken broth per package directions, leaving out salt and fat.  When cooked, drain well.  Add remaining ingredients (leaving out 1/2 cup cheese) to noodles and mix well.  Transfer to a casserole dish and sprinkle with remaining cheese.  Bake at 350° for 45 minutes.

*This meal freezes well–cover well with aluminum foil and freeze up to 6 months.  To serve, thaw in refrigerator and bake at 350° for 45 minutes.