This does have canned soup in it, but I do have a few cans to use up. You could definitely make a roux with flour and butter then add some chicken broth and use that instead of canned condensed soup. Honestly that is what I would do, but I don't have any mushrooms so to get that mushroom flavor I am subbing canned soup.
2 Cups Cooked and Shredded Chicken
4 Cups Cooked Pasta, egg noodles are my favorite but use what you have on hand
1 Can Cream of Mushroom Soup *See paragraph above on substitute*
1/2 tsp Salt
1/4 tsp Black Pepper
1 TBS Dried Parsley
1 Cup Plain Greek Yogurt
- Mix everything together except yogurt and noodles and heat on medium low until heated through
- Once warm and bubbly, remove from heat, and stir in yogurt
- Serve over noodles
This is a very quick and easy dish to prepare. My family loves the tang of this dish and there are rarely leftovers. If I ever do make enough it never lasts long because everyone wants the leftovers for lunch.
Makes approximately 6 servings. Nutritional information for 1 serving.