Ingredients:

  • 10.5 oz low sodium condensed cream of chicken soup
  • 1 cup plain Greek yogurt (2%)
  • 0.5 cup low sodium chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 4 cups cooked shredded rotisserie chicken
  • 12 oz whole wheat egg noodles, cooked al dente
  • 1 cup frozen peas and carrots
  • 1.5 cups reduced fat sharp cheddar cheese, shredded
  • 1 sleeve reduced fat Ritz crackers, crushed
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 175°C (350°F).
  2. Combine the condensed cream of chicken soup, Greek yogurt, chicken broth, onion powder, garlic powder, and black pepper in a large mixing bowl.
  3. Whisk the mixture vigorously until the base is completely smooth and looks like heavy velvet.
  4. Fold in the 4 cups of shredded rotisserie chicken and 1 cup of frozen peas and carrots using a spatula.
  5. Add the 12 oz of cooked whole wheat egg noodles to the bowl. Stir gently so you don't break the delicate noodles.
  6. Transfer the entire mixture into your prepared baking dish and spread it into an even layer with your spatula.
  7. Sprinkle the 1.5 cups of shredded cheddar cheese over the top, covering the corners thoroughly.
  8. Toss the crushed Ritz crackers with 2 tbsp of melted butter in a separate small bowl until they are evenly coated.
  9. Layer the buttery crackers over the cheese.
  10. Bake for 30 minutes until the edges are bubbling and the topping is golden brown.