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Good and Green Chicken Casserole

Recipe by National Chicken Council

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

6 ounces spinach macaroni ribbon noodles

1/2 cup chicken broth warmed

1 large tomato, coarsely chopped

1 cup chopped green onions

1 whole avocado, cut in chunks

1/3 cup slice ripe olives

1/2 teaspoon salt, divided

1/2 teaspoon pepper

1 cup nonfat plain yogurt

Cook spinach noodles according to package directions. Drain and place in large bowl ; pour warm broth over noodles. In medium bowl, mix together tomato, onion, avocado, olives, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle warm chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; gently mix with yogurt. Add seasoned vegetables and chicken to bowl of noodles, mixing well. Pour into shallow 2-quart baking dish and bake at 305°F. for about 15 minutes or just until heated through.