There’s something about settling in on a chilly evening with a warm, creamy casserole that feels like a gentle hug. This low calorie chicken noodle casserole strikes a rare balance — hearty enough to fill you up, yet light enough that you don’t feel weighed down afterward. It’s the kind of dish that invites you to linger at the table, maybe with a book or just some quiet company. The aroma of sautéed onions and garlic wafting through the kitchen sets the mood before you even take a bite.
I remember the first time I made this — I was halfway distracted by a phone call and almost added too much salt. Thankfully, I caught myself just in time. The result was still delicious, but that little slip made it feel more homemade and less like a recipe you follow to the letter. The texture is just right too, with tender whole wheat noodles mingling perfectly with juicy chicken and those soft, savory vegetables. And that creamy sauce made with Greek yogurt? It’s surprisingly indulgent without the guilt.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- Whole wheat noodles add a subtle nuttiness and fiber, but the casserole still feels comforting and familiar.
- The creamy sauce uses low-fat yogurt, making it lighter but still rich enough to satisfy your comfort food craving.
- Vegetables like carrots, celery, and mushrooms sneak in nutrition without overpowering the dish.
- It’s not a quick fix, since it takes about 45 minutes total, but the hands-on time is pretty minimal — good for a relaxed evening.
If you’re worried about leftovers, this casserole stores really well in the fridge and reheats nicely in the microwave. Just skip freezing it — the texture doesn’t hold up as well. For a little twist, I sometimes add a dash of smoked paprika or swap the cheddar for mozzarella, though I haven’t tested every combination.
PrintLow Calorie Chicken Noodle Casserole
A light and healthy chicken noodle casserole made with lean chicken breast, whole wheat noodles, and a creamy low-fat sauce. Perfect for a comforting meal without the extra calories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
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 yellow onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup reduced-fat shredded cheddar cheese
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, black pepper, and salt to the skillet. Cook for 1 minute until fragrant.
In a large bowl, combine cooked chicken, cooked noodles, sautéed vegetables, low-fat Greek yogurt, and low-sodium chicken broth. Mix well to combine.
Transfer the mixture to a 9×13 inch baking dish and spread evenly.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
Remove from oven and let cool for 5 minutes before serving.
Don’t worry about fancy equipment here; a basic skillet and baking dish are all you need. When serving, a simple side salad or steamed green beans bring a fresh contrast that complements the creamy casserole. If you want to experiment, swapping the chicken for turkey or adding a handful of spinach could be interesting, but I haven’t nailed those versions yet.
FAQ
Can I use regular noodles instead of whole wheat? Yes, but whole wheat adds a nice texture and extra fiber.
Is it possible to make this dairy-free? You might try a non-dairy yogurt, but the sauce texture could change.
Can I prepare it ahead of time? You can mix everything and refrigerate before baking, just add a few extra minutes to the cooking time.
Ready to make a casserole that’s both nourishing and comforting? Dive in and enjoy every cozy bite.