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6/25/08 2:23 P

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Chicken Cheddar Noodles

Healthy Exchanges Newsletter, April 2003, pg 12

1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1/4 cup fat free milk
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese
1 1/2 cups (8 oz) diced cooked chicken breast
1/2 cup frozen peas, thawed
1 (2 oz) jar chopped pimiento, drained
1 1/2 teaspoon dried parsley flakes
1 1/2 cups hot cooked noodles

In a medium saucepan sprayed with butter flavored cooking spray, combine chicken soup, milk and cheddar cheese. Add chicken, peas, pimiento and parsley flakes. Mix well to combine. Stir in noodles. Cook over medium heat for 6 minutes or until cheese melts and mixture is heated through, stirring often.

Serves 4 (1 cup) - Each serving equals:
HE: 2 3/4 Pr, 1 Br, 1/2 Sl, 16 OC
277 Calories, 7g Fa, 28g Pr, 26g Ca, 539mg So, 178mg Cl, 2g Fi
Diabetic: 2 1/2 Mt, 1 1/2 St/Ca

HINT: Usually a scant 1 cup uncooked noodles cooks to 1 1/2 cups.

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