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.