4 bags Skinny Dip 0 Carb Noodles
, any shape
4 5-oz chicken breasts
10 oz bag frozen broccoli florets, thawed
10 oz can lowfat cream chicken soup
1 cup grated Parmesan
3/4 cup lowfat milk
6 oz fat free plain Greek yogurt
1/4 cup lite mayonnaise
2 tablespoons flour
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 1/2 cups cornflakes, crushed (optional).
A classic family casserole perfect for turkey leftovers or a rotisserie chicken! Thanks to zero carb Skinny Dip Noodles the carbs are slashed compared to traditional noodles. Make 2 8x8" pans and freeze one for later.
Preheat oven to 350 F. Coat 9x13" baking pan (or 2 8x8" baking pans) with cooking spray. Rinse noodles, drain well and chop smaller. Stir together cornflakes and 1/2 cup Parmesan. Bring a skillet of water to a boil, add chicken and cook 10 minutes. Remove to a cutting board then cut into 1" cubes.
In a large nonstick saucepan whisk together milk, flour, onion salt and pepper. Bring to a boil for 1 minute, stirring constantly and remove from heat. Whisk in mayo, yogurt, mushroom soup and 1/2 cup Parmesan. Stir in noodles, chicken and broccoli and pour into the baking pan. Cover with cornflake Parmesan topping.
Bake uncovered 30 minutes or until hot and bubbly. Let sit 5 minutes then serve.
Nutrition Per Serving
(without cornflake topping)
Calories: 182 Carbs: 8 grams Protein: 22 grams
Fat: 7 grams Sodium: 346 mg WW Points Plus: 4
(with Skinny Dip Noodles and cornflake topping)
Calories: 208 Carbs: 13 grams Protein: 23 grams
Fat: 7 grams Sodium: 652 mg WW Points Plus: 4
(with regular noodles and cornflake topping)
Calories: 323 Carbs: 33 grams Protein: 27 grams
Fat: 9 grams Sodium: 794 mg WW Points Plus: 8