Creamy chicken casserole with spinach noodles, green onions and avocado.

Good 'N Green Chicken Casserole

1 broiler-fryer chicken, cooked, skinned, boned, broken into large pieces

6 ounces spinach ribbon noodles
1/2 cup chicken broth, (reserved from cooking chicken)
1 large tomato, coarsely chopped
1 cup chopped green onion
1 avocado, cut into chunks
1/3 cup slice ripe olives
1/2 teaspoon salt - divided use
1/2 teaspoon pepper - divided use
1 cup nonfat plain yogurt

1. Prepare chicken.
2. Cook spinach noodles according to package directions. Drain and place in large bowl ; pour warm broth over noodles.
3. In medium bowl, mix together tomato, onion, avocado, olives, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
4. Sprinkle warm chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; gently mix with yogurt.
5. Add seasoned vegetables and chicken to bowl of noodles, mixing well.
6. Pour into shallow 2-quart baking dish and bake at 350°F (175°C) for about 15 minutes or just until heated through.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.