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Chicken Cheddar Noodles*




Source of Recipe


JoAnna Lund


List of Ingredients




1 (10 3/4 ounce) can Healthy Request Cream of Chicken soup
1/4 cup fat-free milk
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese
1 1/2 cup frozen peas, thawed
1 (2 ounce) jar chopped pimientos, drained
1 1/2 teaspoons dried parsley flakes
1 1/2 cups hot cooked noodles

In a medium saucepan sprayed with butter-flavored cooking spray, combine chicken soup, milk, and cheddar cheese. Add chicken, peas, pimiento, and parsley flakes. Mix well to combine. Stir in noodles. Cook over medium heat for 6 min or until cheese melts and mixture is heated thru, stirring often.

Serves 4 (1 cup) - Each serving equals:
HE: 2 3/4 Pr, 1 Br, 1/2 Sl, 16 OC
277 Calories, 7 g Fa, 28 g Pr, 26 g Ca, 539 mg Sod, 178 mg Cl, 2 g Fi
Diabetic: 2 1/2 Mt, 1 1/2 St/Ca

Hint: Usually a scant 1 cup uncooked noodles, cooks to 1 1/2 cups.


Recipe