- 1 (10 ounce) can sodium-reduced cream of mushroom soup
- 1 cup plain 2% yogurt
- 1/2 cup light mayonnaise
- 2 teaspoons mild curry powder (optional)
- 1/2 (12 ounce) package NO YOLKS® Extra Broad Noodles, cooked
- 1 (500 gram) package frozen broccoli florets, thawed
- 3 cups cubed, cooked chicken breast
- 3/4 cup panko breadcrumbs
- 1/2 cup shredded Cheddar or Swiss cheese
- 2 teaspoons canola oil
- 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).
06/26/2019
recipepes.com
no yolks® creamy chicken divan, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
