Chicken Noodle Casserole(Low-Fat)

• 4 pieces boneless, skinless chicken breasts, cooked and cubed
• 1 lb. bag frozen peas
• 3 large carrots, diced
• 1 medium onion, diced
• 2 c. diced celery
• 2 cans Healthy Choice cream of mushroom soup
• 1 lb. noodles, cooked and drained (save broth)
• 1 c. chicken broth
• 1 c. plain nonfat yogurt
• salt substitute to taste
• Healthy Choice cheese
• 1 c. sliced fresh mushrooms

1. Mix all ingredients except cheese together in a large container.
2. Place in a large casserole sprayed with Pam, 1/2 of the mixture.
3. The other 1/2 can be saved for a later date; this freezes well.
4. Dot top of casserole with cheese.
5. Bake 20 to 30 minutes at 350u0b0 (until hot and cheese is melted).
6. This can also be baked in the microwave on High with a lid on it.

chicken breasts, frozen peas, carrots, onion, celery, healthy choice cream of mushroom soup, noodles, chicken broth, nonfat yogurt, salt substitute, choice cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168674 (may not work)