Low Calorie Chicken Noodle Casserole
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
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
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.