This recipe was very easy to make, and the ingredient swaps were minor. I served it with some wheat pasta, and dinner was ready when I got home from work!
The ingredient swaps:
- Instead of 1/8 cup of margarine, I used 1/8 cup of light butter.
- Instead of 1 (8 ounce) package of cream cheese, I used 1 (8 ounce) package of fat free cream cheese.
- Instead of 1 (10.75 ounce) can of condensed cream of chicken soup, I used the 98% fat free condensed cream of chicken soup.
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