Comforting Chicken Noodle Casserole – Drizzle Me Skinny! Recipe enthusiasts

This comforting Chicken Noodle Casserole is only 6 WW points and easy enough to whip up any night of the week. The whole family will appreciate its savory chicken flavors and nutritious veggies while you can enjoy the boost of confidence that comes with knowing you’re serving up something wholesome.

I love this Chicken Noodle Casserole because whether you’re serving yourself or guests, no one will feel like it’s a compromise. Weight Watchers allows you to enjoy the foods you love and sometimes that means just using the timeless ingredient that gives a dish its nostalgic flavor. In this case, that”s a can of condensed cream of chicken soup.

Aside from being budget-friendly and convenient, condensed soup is brimming with flavor. The other ingredients in this Chicken Noodle Casserole are straightforward and work to highlight the soup’s flavors. 

The best part? This dish takes less than 30 minutes to bake. We’re all juggling busy schedules but creating healthy, homemade meals doesn’t have to be an obstacle. In the time it takes the oven to preheat, you can assemble the casserole. Then just leave it to bake giving you more time to check off the rest of your lists for the day or simply relax.

WHY YOU SHOULD TRY THIS RECIPE

• Nutritious: My WW Chicken Noodle Casserole is not only tasty but packs a nutritious punch. Lean protein from the chicken breast and vitamins from the colorful vegetables come together for a satisfying meal filled with essential nutrients such as vitamin A and vitamin C.
• Comfort food: This recipe is a lighter version of the traditional recipe but keeps a flavor-forward approach. Balancing salty, acidic, and savory flavors in each bite, you won’t feel like you’re compromising taste. You can enjoy the comfort of this Weight Watchers friendly Chicken Noodle Casserole without the heaviness that sometimes accompanies extra indulgent dishes. 
•  Crowd-pleasing: This casserole will be a hit with everyone at the dinner table. It has flavors the whole family will love so you don’t find yourself struggling to make multiple meals that fit into everyone’s preferences and food plans. You can also scale this recipe and make an extra big batch by doubling every ingredient and baking it up in a 9×13-inch baking pan for a crowd-sized portion without much extra effort.

RECIPE OVERVIEW

• Serving Size 200g (~1.5 cups)
• Number of Servings 6
• Time to Cook: 22-25 minutes
• 6 WW points per serving

INGREDIENTS IN CHICKEN NOODLE CASSEROLE

• 6 ounces dry No Yolk Extra Broad Egg Noodles: These are perfect for that classic taste and absorb all of the great chicken flavor. 
• ¼ teaspoon sea salt: Salt is added to the boiling water for making the pasta. 
• 1 (10-ounce) can Condensed Cream of Chicken Soup: A highly concentrated chicken flavor that builds the base for this dish. 
• ¼ teaspoon ground black pepper: Pepper rounds out the seasoning for this dish.
• ½ cup light sour cream: This zingy addition brightens up the entire casserole and nicely complements the flavors of the canned soup.
• ½ cup chicken broth: Chicken broth loosens up the condensed soup and makes a light, creamy sauce that coats the noodles. 
• 1 ½ cups frozen Carrots and Peas: Frozen vegetables add color and vitamins as well as a subtle sweetness to each bite. 
• 2 cups cooked and diced chicken breast: Diced chicken enhances the flavors of the soup concentrate and contributes a roasted quality that pulls the entire dish together.

INSTRUCTIONS FOR MAKING CHICKEN NOODLE CASSEROLE

1. Cook the noodles: Preheat the oven to 375 degrees. Pour 6 cups of water into a large pot, add ½ teaspoon of salt, and bring to a boil. Once boiling, place the dry noodles into the water and cook for 4 minutes until the noodles are tender. Drain the noodles and set aside.

2. Mix the base: In a large bowl, mix the condensed cream of chicken soup, ground black pepper, sour cream, and chicken broth until well combined.

3. Fold in the veggies and meat: Add in the frozen carrots and peas with the chicken breast. Stir to combine until all of the meat and vegetables are coated in the soup mixture.

4. Add the noodles: Fold in the cooked noodles until well combined.

5. Transfer to pan: Spray an 8×8-inch baking dish with cooking spray and scrape the chicken noodle mixture into the baking dish.

6. Bake: Place into the oven for 22-25 minutes until the edges of the dish are bubbling. Serve warm. 

Variations and Substitutions

• Switch up the chicken: Feel free to use rotisserie chicken, drained canned chicken, or any other cooked chicken you have on hand. This is an excellent recipe to use up leftovers. It’s a great way to revive leftover Turkey after the holidays too! 
• Use your favorite vegetable blend: This recipe uses carrots and peas but broccoli, cauliflower, and green beans will all taste great.
• Swap the soup: Cream of chicken soup can be replaced with condensed cream of mushroom soup for a deep savory taste. Alternatively, you can use condensed cheddar cheese soup for the ultimately cheesy swap.
• Have some points to spare? Add a crunchy topping! Mix ½ cup of panko bread crumbs with a tablespoon of ranch powder and sprinkle on top before baking for a zesty topping. If you’re a fan of buttery flavor, try crushing 8-10 Ritz crackers and using them as a topping. Just be sure to account for any additional points if you add anything to your dish.
• Use canned vegetables: This recipe uses frozen peas and carrots since they’re budget-friendly and easy to have on hand. If you have a can of peas and carrots, those will work great too. Just be sure to drain all of the liquid from the can before adding them.

TIPS AND TRICKS FOR MAKING CHICKEN NOODLE CASSEROLE

•  Slightly undercook the noodles for the best final texture: If the noodles are boiled to perfection then they will overcook and become mushy while in the oven. They should be mostly tender and maintain shape but still have a little firmness to them. Once baked the noodles will fully soften to their ideal texture.
• Always use cooked chicken: The cook times for this recipe are not sufficient for raw chicken. Always be sure to use cooked chicken for this chicken noodle casserole.
• Add your favorite seasonings that complement the dish: Garlic powder, onion powder, and dried thyme all add dimensional flavor. 
• All in one meal: Your protein, starch, and veggies are all packed in one so no side dish is needed. However, a fresh salad is always an excellent contrast to a rich and creamy chicken noodle casserole serving. Check out my roundup of WW friendly salads, if you need some inspiration!
• To reheat leftovers in the microwave: Place your portion into a small bowl. Sprinkle 1-2 teaspoons of water on top and cover with a small plate. Microwave for 1 ½-2 minutes until heated through.
• To Freeze this casserole: place it into a freezer-safe baking pan and cover it tightly with foil for up to two months. To heat from frozen, allow the casserole to defrost in the refrigerator overnight. Then, bake at 375 degrees, covered in foil for 45-50 minutes, checking occasionally, until heated through.

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