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!