Lighter Creamy Chicken Stuffed Shells

My mom found this recipe on Pinterest, and it was an immediate hit. However, it has mayonnaise. Mayo and I do not have a good relationship. It kills my stomach and carries a significant caloric punch as well. I decided to lighten this up by using Greek yogurt instead. It still tastes amazing, but the Greek yogurt reduces calories and fat while increasing protein. I also use almond milk instead of regular milk because I can't tolerate it.

Ingredients

To make these stuffed shells you will need the following:

• 12 jumbo shells
• Betty Crocker chicken flavored homestyle stuffing
• 12 oz of chicken (~two breasts)
• 1 single 5.3oz container of plain Greek yogurt (I used Chobani)
• 1 can cream of chicken soup
• 2  cups almond milk

Directions

Preheat oven to 350 degrees.

Boil your noodles, cook and dice up your chicken into tiny pieces, and prepare the stuffing according to the package. Mix the chicken, stuffing, and Greek yogurt in a bowl. Once mixed, stuff your shells and place them in a 13x9 baking dish. 

In a separate bowl, mix together the cream of chicken soup with the milk. For a thicker sauce, use one cup instead of two. Pour over the shells, then place in the oven and bake for 30 minutes.

Short on time? Increase the oven temp to 375 and bake for 20 minutes. 

Nutrition Information

	Cals	Fat	Carbs	Protein	Sodium	Fiber	Sugar
Per 2 shells	334	4.5	39.8	23.5	664.7	3.1	4.5