Ingredients
6
6 servings
- •1 (10 ounce) can sodium-reduced cream of mushroom soup
- •1 cup plain 2% yogurt
- •0.5 cup light mayonnaise
- •2 teaspoons mild curry powder
- •0.5 (12 ounce) package NO YOLKS® Extra Broad Noodles, cooked
- •1 (500 gram) package frozen broccoli florets, thawed
- •3 cups cubed, cooked chicken breast
- •0.75 cup panko breadcrumbs
- •0.5 cup shredded Cheddar or Swiss cheese
- •2 teaspoons canola oil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. Stir in the noodles, broccoli and chicken until well coated.
- Transfer the noodle mixture to a greased 9 x 13-inch (3.5 L) casserole dish. Toss the breadcrumbs with the cheese and oil. Sprinkle evenly over the noodle mixture.
- Bake, covered, for 40 minutes or until hot and bubbly. Uncover and broil the top to brown the crumbs (if desired).
Nutritional Facts
Per 6 servings
- Calories: 446
- Carbohydrate: 43g
- Fat: 17g
- Fiber: 5g
- Protein: 32g
- Sugar: 5g
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