Cheesy Chicken Stroganoff
4 Servings= 10 pts; 6 Servings= 7 pts
1 lb ground skinless chicken breast
3 cups water
6 oz no yolk egg noodles
6 oz Velveeta light loaf, cut into pieces
10 ¾ oz can low fat cream of mushroom soup
¼ tsp salt
1/8 tsp black pepper
In a large saucepain, cook chicken until no longer pink.
Add water and bring to a boil
Add uncooked noodles, reduce heat, cover and simmer for ten minutes or until noodles are cooked.
Add cheese loaf pieces, soup, salt and black pepper. I allowed it to simmer for a few minutes to make it somewhat thicker.