Oh Snap Macros

Preheat your oven to 375 degrees Fahrenheit and lightly grease a large 9×13 inch casserole dish. The casserole will be filled to the brim, so make sure to use a large enough dish. 
Place the raw chicken in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fully cooked through and no longer pink. Once cooked through shred with two forks or a hand mixer.
While the chicken cooks, saute the onions and garlic in cooking spray until the onions are slightly translucent and fragrant. Place in a large mixing bowl.
In the same pan you cooked the onions and garlic, make the homemade cream of chicken soup substitute. Add the chicken broth, milk, flour, poultry seasoning, salt, and pepper to the pan. Bring the mixture to a simmer over medium heat and whisk it continuously until it thickens. This happens quickly, in minutes! Once it’s thickened and resembles canned cream of chicken soup, remove it from the heat and add to the large mixing bowl with the onion mixture.
In a small mixing bowl, combine the ranch seasoning ingredients and mix to combine.
To the same large mixing bowl as the onions and soup mixture, add the shredded chicken, Greek yogurt, low-fat milk, melted butter, half of the Monterey Jack cheese, uncooked noodles, mixed vegetables, chopped pepperoncini, and 3 Tbsp. of homemade ranch seasoning. Mix until everything is well incorporated.
Pour the mixture into the prepared casserole dish, smoothing it out with a spoon. You want to be sure to press the noodles into the mixture so that they cook in the cream of chicken soup. Sprinkle the remaining Monterey Jack cheese on top.
Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 10-15 minutes, or until the noodles are tender and the cheese is melted and bubbly. If you’d like a golden top, you can broil it for an additional 2-3 minutes.
Allow the casserole to rest for a few minutes before serving.