Reduced Fat Chicken Noodle Casserole Recipes

REDUCED FAT, CHICKEN NOODLE CASSEROLE

Steps:

• 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.

CHICKEN NOODLE CASSEROLE I

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

WW 7 POINT CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
• cook the noodles per package directions drain and set aside.
• meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
• Mix the peas and chicken in with sauce.
• pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
• Bake Until bubbling and golden brown abour 40 minute.
• Let stand for 5 min then serve.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
• Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
• While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
• Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
• onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
• Pour into the prepared baking dish and spread into an even layer.
• Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
• Remove from the oven and sprinkle chopped parsley over the top. Serve warm.