This creamy chicken noodle casserole is the ultimate comfort food when you are experiencing any of the wintertime blues. It is high in protein, calorie-friendly, kid-friendly, and perfect for a meal prepped meal for the week.
I don’t know about you but my mom’s homemade chicken noodle soup always hit the spot when I was a kid..actually, it still does. And Panera’s creamy chicken noodle soup is so delicious. Picture these two recipes combined into one and you have the chicken noodle casserole. This is one of those recipes that you will never get tired of.
What ingredients do you need for chicken noodle casserole?
- Cream of chicken soup
- Organic chicken broth
- Fat-free Greek yogurt
- Medium egg noodles
- Chicken breast
- Carrots chopped
- Celery stalks chopped
- Onion
- Ground thyme
- Ground sage
- Garlic powder
- Salt and pepper to taste
How do you make the chicken noodle casserole?
- Preheat your oven to 350 degrees and spray a large rectangle baking dish with cooking spray.
- In a large saucepan, spray with cooking spray, and saute the onion, celery, and carrots until soft, remove from pan and set aside.
- Add the cubed chicken into the pan, and brown on both sides. Add in veggies, broth, seasonings and bring to boil then reduce heat to low.
- Bring a pot of water to boil and cook the noodles to al dente.
- When the noodles are done, strain them and add to the chicken and broth mixture.
- Stir in the greek yogurt, cream of chicken soup, and more salt and pepper if necessary.
- Add into the baking dish and bake for 7 minutes.
- Divide into 6 servings and enjoy with crackers or bread.
Note: If you are reheating I suggest adding more chicken broth into the bowl to make sure the dish is not dry!
What can I add to chicken casserole to make it better?
Noodles make everything better, don’t they? And I don’t care what you say, the shape and size of pasta does make a difference in the comfort of the meal. The medium egg noodles are the perfect noodle for this recipe, if you can’t find these, use wide egg noodles!
Is chicken noodle casserole high in carbs?
You would think it would be with how large the serving size is for this recipe, but for 246 grams, or 1/6th of the recipe, it is only 31 grams of carbs!
Is chicken noodle casserole high in protein?
Yes, this is the perfect macro-friendly meal, large portions, delicious, and 35.4 grams of protein per serving.
What can I add to chicken and noodles to thicken it?
This chicken noodle soup is creamy and thicker than your average bowl of chicken noodle soup. The reason being is that this recipe uses Greek yogurt, and cream of chicken soup. If you wanted to make this recipe even more calorie-conscious you could use fat-free cream of chicken soup.
What sides go well with chicken noodle casserole?
Sides make everything better, there is nothing like a piece of warm bread or some crackers to pair this dish with, some of my favorites are:
- Sourdough bread
- Ritz cracker’s
- Air Fried Cut Da Carb Crisps, recipe here
- Saltine crackers
- Oyster crackers
- A nice crisp, green, salad
Can you prep chicken noodle casserole?
Yes, I did and it warmed up perfectly. Want to know a trick? I actually added a bit more chicken broth into each serving before I warmed it up to make it even creamier, it is perfection!
What are the macros for this recipe? And how many servings does it make?
This recipe makes 6 servings, each 246 grams, search HNFit Chicken Noodle Casserole in My Fitness Pal for easy logging.
320 calories, 6.4 fat, 31.4 carbs, 35.4 protein
What kind of bread goes well with chicken noodle soup?
I love using Cut Da Carb to make air-fried chips, it is the perfect low-carb addition to this meal, my recipe is here. If you have more carbs to spare I suggest warming up a piece of sourdough bread and dipping it in the dish.
Other chicken recipes we love:
- Chicken Philly Cheesesteak Stuffed Peppers
- Chicken Alfredo Bubble Up Bake
- Sweet and Spicy Chicken
- Creamy Chicken Taco Melts
- BBQ Grilled Chicken Bowl
Chicken Noodle Casserole
This creamy chicken noodle casserole is the ultimate comfort food when you are experiencing any of the wintertime blues. It is high in protein, calorie-friendly, kid-friendly, and perfect for a meal prepped meal for the week.
Ingredients
- 1 can of cream of chicken soup
- 1 cup of Organic chicken broth
- ¾ cup fat-free Greek yogurt (170 grams)
- 6 ounces medium egg noodles
- 1.5 lbs chicken breast cubed
- 4 large carrots chopped (138 grams)
- 4 celery stalks chopped (146 grams)
- ½ onion chopped (66 grams)
- ½ tsp ground thyme
- ½ tsp ground sage
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees and spray a large rectangle baking dish with cooking spray.
- In a large saucepan, spray with cooking spray, and saute the onion, celery, and carrots until soft, remove from pan and set aside.
- Add the cubed chicken into the pan, and brown on both sides. Add in veggies, broth, seasonings and bring to boil then reduce heat to low.
- Bring a pot of water to boil and cook the noodles to al dente.
- When the noodles are done, strain them and add to the chicken and broth mixture.
- Stir in the greek yogurt, cream of chicken soup, and more salt and pepper if necessary.
- Add into the baking dish and bake for 7 minutes.
- Divide into 6 servings and enjoy with crackers or bread.
Notes
Note: If you are reheating I suggest adding more chicken broth into the bowl to make sure the dish is not dry!
Nutrition Information
Yield
6Serving Size
246 gramsAmount Per Serving Calories 320Total Fat 6.4gSaturated Fat 24.1gSodium 642mgCarbohydrates 31.4gFiber 3.2gProtein 35.4g
I would love to make this recipe this weekend! Would pre-cooked chicken work, and would it be the same weight as noted in the recipe?
Thank you!
Yes you can use pre-cooked, but it is going to be a different weight! I used 3 chicken breasts for this recipe so you can just use 3 cooked breasts 🙂