Low 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.