For our second week of having a night class, this is a follow-up to our baked ziti as a make-ahead-of-time meal that's leftover friendly. If you're a mushroom lover like me, I would recommend adding mushrooms to the dish but for those who have a slight mushroom aversion - like Lauren! :) - you might have to get a little more creative to spice up this one.
Ingredients:
- 4 skinless boneless chicken tenderloins, chopped
- 1/4 tsp salt
- 1/4 tsp black ground pepper
- 1 tbsp poppy seeds
- 8 oz fat free sour cream
- 10 3/4 oz cream of chicken soup, reduced-fat and reduced-sodium, condensed
- cooking spray
- 10 saltines, crushed
- 6 oz egg noodles (may be called "extra wide" noodles)
Directions:
Preheat over to 350°F.
Cook noodles according to package directions.
Combine chicken, salt and pepper, sour cream, poppy seeds, and chicken in a large bowl. Stir until blended well. Once noodles are finished cooking, drain and stir into the bowl. Coat a baking dish with cooking spray and spoon contents of bowl into the dish.
Top with crushed saltines. Coat with cooking spray. Bake for 30 minutes or until thoroughly heated.
Yield: 4 servings
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