Some evenings call for a meal that feels like a warm hug, but without the heavy aftermath. This low calorie chicken noodle casserole fits that craving perfectly. It’s the kind of dish that fills the kitchen with that familiar, inviting aroma of sautéed onions, garlic, and herbs, making it impossible not to smile while waiting for it to finish baking. I remember one night when I almost forgot I had it in the oven because I got distracted by a phone call—luckily, the timer saved the day, and the casserole came out golden and just right.

The tender chicken, earthy mushrooms, and colorful mix of veggies meld together with whole wheat noodles in a creamy yet light sauce that feels indulgent without the usual heaviness. It’s a comforting meal that lets you relax and enjoy without that sluggish feeling that often follows traditional casseroles.

Brings classic comfort food vibes with a healthy twist that doesn’t skimp on flavor.
Simple ingredients come together quickly, making weeknight dinners less stressful.
The creamy sauce uses low-fat Greek yogurt, so it’s rich but not overwhelming.
It’s simple — and that’s kind of the point. No fuss, just cozy and satisfying.

If you’re worried about leftovers, this casserole reheats nicely for an easy lunch or dinner the next day. Just give it a quick zap in the microwave, and it’s good to go. I usually find myself adding a little extra pepper or fresh herbs on top when I reheat it, but that’s just me.

Low Calorie Chicken Noodle Casserole

Print Recipe

A light and healthy take on the classic chicken noodle casserole, featuring tender chicken, whole wheat noodles, and a creamy low-fat sauce, perfect for a comforting yet low calorie meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6

Ingredients

Scale

2 cups cooked chicken breast, shredded
6 ounces whole wheat egg noodles
1 cup low-fat plain Greek yogurt
1 cup low sodium chicken broth
1 cup chopped white mushrooms
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup grated reduced-fat Parmesan cheese

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Instructions

Preheat the oven to 350°F (175°C).
Cook the whole wheat egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, carrots, and mushrooms. Sauté for 5-7 minutes until vegetables are tender.
Add minced garlic, dried thyme, dried parsley, salt, and black pepper to the skillet. Cook for 1 more minute, stirring frequently.
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked noodles, low-fat Greek yogurt, and low sodium chicken broth. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a 9×13 inch casserole dish and spread evenly.
Sprinkle the grated reduced-fat Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, until the casserole is heated through and the top is lightly golden.
Remove from oven and let rest for 5 minutes before serving.

About your kitchen setup: you don’t need fancy gadgets here, just a good skillet to sauté the veggies and a baking dish to bring it all together. Serving it with a simple side salad or steamed greens adds a fresh contrast to the creamy casserole. Sometimes I swap the mushrooms for zucchini or add a handful of spinach for a slightly different flavor, but honestly, the original combo is already a winner. I haven’t tried swapping the chicken for turkey, but it might work if you’re up for a little experiment.

FAQ

Can I make this casserole ahead of time? Yes, you can prepare the mixture and store it in the fridge for a few hours before baking. Just add a few extra minutes to the bake time if it’s cold from the fridge.

Is it freezer-friendly? It’s best not to freeze this one since the texture of the Greek yogurt sauce might change when thawed.

What can I use if I don’t have whole wheat noodles? Regular egg noodles or even small pasta shapes will work fine, just cook them al dente before mixing.

Can I make it vegetarian? You’d need to replace the chicken with something like beans or tofu, but then it won’t be quite the same. Still, it’s worth a shot if you want to try.

Ready to bring a cozy, lighter casserole to your table? Give this a go and enjoy the kind of comfort that doesn’t leave you feeling weighed down.