1 10 3/4 oz can of 98% fat free cream of chicken soup, undiluted
1/2 c fat free mayonaise
2 TBLSP lemon juice
2 c cubed, cooked chicken (I just used 2 boneless, skinless breasts)
1 small onion, chopped
1/4 c chopped green pepper
1/4 c chopped sweet red pepper
1 c fat free shredded cheddar
1 c fat free shredded mozzerella
12 oz medium egg noodles, cooked and drained
In a large bowl, combine soup, mayo and lemon juice. Add the chicken, onion, peppers, 1/2 of each cheese and mix well. Add noodles and toss to coat. Transfer to a sprayed casserole dish. Bake at 350* for 30-35 minutes. Sprinkle with remaining cheese and bake for another 10 min. or until vegetables are soft.
6 LARGE servings (almost 2 cups)
7 WW points per serving