Turkey or Chicken and Noodles

Serving Size: 
3/4 cup
  • 8 ounces dry noodles
  • 1/2 cup chopped onion*
  • 1 Tablespoon margarine or vegetable oil
  • 1/2 cup water
  • 3 1/2 cups cooked, cubed turkey or leftover turkey roast
  • 1/4 teaspoon black pepper
  • 1-10.5 ounce can cream of chicken soup
  • 6 ounces plain low-fat yogurt

*Using green onions with the green ends will add some color to this dish.

  1. Cook noodles according to directions on package. Drain.
  2. Sauté onion in margarine in large, heavy saucepan.
  3. Stir in water, turkey, pepper, and cream of chicken soup.
  4. Simmer 5 minutes, stirring frequently.
  5. Stir in yogurt and noodles; heat thoroughly.
  6. Refrigerate or freeze leftovers.
  • This dish may be frozen in individual containers for a quick lunch or supper.
  • Add peas, green beans, broccoli, carrots, or other favorite vegetables.


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