Low-Fat Chicken Noodle Casserole Recipe

This low-fat chicken noodle casserole is classic comfort food, streamlined for a healthier lifestyle. It’s creamy, hearty, and satisfying, but with only 5 grams of fat per serving, it’s a win for low-fat, low-calorie, and family-friendly meal planning. Made with lean chicken breast, whole wheat noodles, and a yogurt-based sauce, it’s a lighter version of a cozy favorite that doesn’t skimp on flavor.

About This Recipe

Imagine a big spoonful of tender noodles, juicy chicken, and soft veggies all coated in a rich, creamy sauce with just the right hint of herbs. It’s familiar and cozy, but you’ll feel good eating it. There’s a slight crunch on top from toasted breadcrumbs that makes every bite more satisfying.

It’s an ideal one-dish dinner, perfect for busy weeknights or make-ahead meal prep. You can assemble the entire dish earlier in the day and pop it in the oven when you’re ready. It also freezes beautifully, making it great for batch cooking.

Why This Recipe Belongs in Your Diet

This recipe uses nonfat Greek yogurt instead of cream or butter, slashing the fat and boosting the protein. Combined with fiber-rich whole wheat noodles and lean chicken, this meal is both filling and balanced, helping you stay satisfied without the heaviness.

What You’ll Need (Ingredients)

We’re pulling together lean protein, whole grains, and a creamy sauce built from smart swaps to deliver comfort without the calories.

• Whole Wheat Egg Noodles (8 oz): A fiber-rich twist on classic noodles that holds up well in casseroles.
• Cooked Chicken Breast (2 cups, shredded or chopped): Stick with skinless breast for lean, high-protein meat.
• Frozen Peas and Carrots (1½ cups): Easy and colorful, these add sweetness and texture.
• Reduced-Fat Cream of Mushroom Soup (1 can, 10.5 oz): Gives that creamy base without the added fat.
• Plain Nonfat Greek Yogurt (¾ cup): Adds creaminess and tang with zero fat.
• Dijon Mustard (1 teaspoon): Brightens the sauce and deepens the flavor.
• Garlic Powder (1 teaspoon): Adds flavor without extra calories.
• Dried Thyme (½ teaspoon): Brings a classic herbal note that pairs well with chicken.
• Salt (½ teaspoon): Just enough to balance the flavors.
• Black Pepper (¼ teaspoon): For a mild kick.
• Whole Wheat Panko Breadcrumbs (¼ cup): Adds crunch and fiber on top.
• Olive Oil Spray (a light mist): Helps the top crisp up without adding much fat.

How to Make Low Fat Chicken Noodle Casserole

1. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with olive oil spray.
2. Boil the noodles in salted water until just al dente, then drain and set aside.
3. In a large bowl, mix together the soup, Greek yogurt, mustard, garlic powder, thyme, salt, and pepper.
4. Stir in the chicken and vegetables until everything is well-coated.
5. Fold in the cooked noodles gently until combined.
6. Spread the mixture evenly in your prepared baking dish.
7. Top with breadcrumbs and lightly mist with olive oil spray.
8. Bake for 25–30 minutes, or until bubbly and golden on top.
9. Let it cool for 5 minutes before serving.

Recipe Tips and Variations

• Add sautéed mushrooms or onions for extra savory flavor.
• Use rotisserie chicken breast for a shortcut.
• Swap peas and carrots with broccoli or green beans for a veggie twist.
• Add a sprinkle of reduced-fat Parmesan for an extra cheesy top.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 2 months. Reheat in the oven or microwave until hot throughout.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 270 kcal
• Fat: 5 g
• Carbohydrates: 26 g
• Protein: 27 g
• Sodium: 480 mg

Try More Recipes:

• Low-Fat Chicken Divan Casserole Recipe
• Low-Fat Chicken Cordon Bleu Casserole Recipe
• Low Fat Ground Turkey Casserole Recipe