Reduced Fat, Chicken Noodle Casserole

Amy Herald




★★★★★ 1 vote

15 Min
30 Min


  • 6 c
    uncooked whole wheat egg noodles
  • 2
    large chicken breasts, cut into bite-size pieces
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 tsp
    garlic salt
  • 1 1/2 tsp
    dried parsley
  • 1 bag(s)
    (12 oz.) frozen vegetables
  • 2 can(s)
    98% fat free cream of chicken soup
  • 1 can(s)
    98% fat free cream of mushroom soup
  • 1/2 c
    skim milk
  • ·
    salt & pepper to taste

How to Make Reduced Fat, Chicken Noodle Casserole


  1. Cook noodles according to package directions and drain.
  2. While noodles are cooking, heat two Tbsp. oil in a deep skillet. Add chicken, sprinkle with garlic powder and parsley. Brown chicken.
  3. When chicken is browned, add frozen veggies in and cook just until thawed.
  4. Add in soups and milk. Stir until smooth and thoroughly incorporated. Season with salt & pepper to taste.
  5. Add noodles and mix together. Pour into a 9x13 glass casserole dish sprayed with butter flavored cooking spray. Cover with foil and bake at 350 degrees for 30 min.

Printable Recipe Card

About Reduced Fat, Chicken Noodle Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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