2 roasted chicken breasts diced (I use a store bought rotisserie chicken for this)
1 cup chicken stock
2 cans of cream of chicken soup - Reduced Fat
2 cups of shredded cheddar cheese 2%
1 medium onion diced
2 carrots diced
1/2 package of whole wheat egg noodles, cooked
1/2 t. ground sage
1/2 t. dried thyme

Saute onion and carrot in skillet with cooking spray, sage and thyme until soft. Add diced chicken, soup, stock and 1 cup of cheese cheese. Cook until cheese is melted. Add noodles and stir until coated. Pour everything into a baking dish and cover with remaining cheese. Bake at 350 for 25 - 30 minutes or until bubbly and cheese is browned. Makes enough for 4 with leftovers!

Number of Servings: 5

Recipe submitted by SparkPeople user SSIMARD820.

 

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