SERVINGS: 6


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.