Sometimes, after a long day, you just want something warm and satisfying that doesn’t leave you feeling heavy. This low calorie chicken noodle casserole fits that craving in a way that feels both nourishing and comforting. It’s the kind of dish that fills your kitchen with inviting aromas—garlic, thyme, and a hint of Parmesan—while still being light enough to enjoy without guilt.
I remember the first time I made this casserole, I was juggling a few things at once and almost forgot to add the peas. Luckily, I caught myself just in time, and that little burst of sweetness made all the difference. The noodles hold just the right bite, and the mix of tender chicken and sautéed veggies creates a texture that’s both cozy and fresh. There’s something soothing about the creamy base that comes from Greek yogurt and broth, like it’s hugging you from the inside.
- Comforting and light—a casserole that won’t weigh you down
- Full of colorful veggies that sneak in nutrition without trying too hard
- Simple to prepare, though it does require a bit of chopping and attention
- Parmesan adds a touch of indulgence without going overboard
- It’s simple—and that’s kind of the point for a weeknight meal
If you’re worried about casseroles being heavy or bland, this recipe might just change your mind. It strikes a nice balance between wholesome and satisfying, without feeling like a chore to make or eat.
Print
Low Calorie Chicken Noodle Casserole
- Total Time: 50 minutes
- Yield: 6 1x
Description
A light and healthy chicken noodle casserole that’s packed with flavor but low in calories. Perfect for a comforting weeknight dinner without the guilt.
Ingredients
8 ounces whole wheat egg noodles
2 cups cooked chicken breast, shredded
1 cup low-fat plain Greek yogurt
1 cup reduced-sodium chicken broth
1 cup chopped white mushrooms
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped carrots
1 cup frozen peas, thawed
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated 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 the olive oil in a large skillet over medium heat. Add the chopped onion, celery, carrots, and mushrooms. Sauté for 5-7 minutes until vegetables are tender.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked noodles, thawed peas, Greek yogurt, chicken broth, dried thyme, dried parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a 9×13 inch casserole dish and spread evenly.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly golden.
Remove from the oven and let it cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
When it comes to kitchen gear, you really only need a good skillet and a casserole dish—nothing fancy. I usually serve this with a simple green salad or some crusty bread for dipping, but honestly, it stands well on its own. For a little twist, I sometimes swap the peas for green beans or add a handful of spinach toward the end of cooking, though I haven’t tested all these variations extensively. Sometimes I wonder if swapping out the Parmesan for a sprinkle of feta might add an unexpected tang—if you try it, let me know how it goes.
FAQ
Can I make this ahead of time? You can prep most of it in advance; just hold off on baking until you’re ready to eat. Leftovers keep well in the fridge for a few days but don’t freeze well since the texture changes.
Is it okay to use regular yogurt instead of Greek? Greek yogurt works best for creaminess and tang, but regular yogurt could work if you strain it a bit.
Can I add more veggies? Absolutely. This recipe is pretty forgiving—carrots, mushrooms, celery, and peas are a starting point, but feel free to experiment.
Give this casserole a try next time you want something hearty but light. It’s a cozy dinner that feels like a hug without the heaviness. Save it, print it, and most importantly—make it yours.