6 to 8 breaded chicken tenders
2 cups cholesterol-free noodles
1 (8-ounce) can cream of mushroom soup, Healthy Request
1 (14-ounce) can fat free chicken broth
Preheat the oven to 350 degrees. Brown the chicken on both sides in a dry nonstick skillet. Blot up any excess fat that has cooked out of the chicken.
Cook the noodles in a large pot of boiling salted water until tender, about 15 to 20 minutes. Drain. Coat a casserole dish with vegetable oil cooking spray. Add the noodles. Cut the chicken in bite size pieces and place over the noodles.
Mix the soup and broth together with a whisk until smooth. Pour over the chicken and noodles. Bake about 45 minutes, until thick and creamy.