Heart-Healthy Chicken Noodle Casserole
Savor the comforting and nutritious flavors of this Heart-Healthy Chicken Noodle Casserole, a wholesome twist on a classic favorite. Packed with tender, protein-rich chicken breast, whole wheat egg noodles, and a medley of vibrant vegetables like carrots, celery, and onions, this casserole is elevated with zesty dried herbs and a creamy, protein-packed base of low-fat Greek yogurt. Using low-sodium chicken broth and salt-free herb seasoning ensures it's perfect for heart-conscious diners, while the bubbling baked finish delivers a casserole that's warm, satisfying, and guilt-free. Ready in just an hour, this dish is ideal for busy weeknights or cozy gatherings, offering a health-forward option that doesn’t skimp on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole wheat egg noodles
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast, diced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 stalks Celery, chopped
- 2 medium Carrots, chopped
- 2 cups Low-sodium chicken broth
- 15 ounces Unsalted diced tomatoes, with juices
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 cup Low-fat plain Greek yogurt
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Salt-free herb seasoning blend
Instructions
Preheat your oven to 350°F (175°C).
Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 8-10 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
Add the cooked chicken back to the skillet along with the chicken broth, diced tomatoes, thyme, oregano, black pepper, and salt-free herb seasoning. Stir to combine and simmer for 5 minutes.
Remove from heat and stir in the Greek yogurt until well incorporated.
Gently fold in the cooked noodles and chopped parsley until evenly mixed.
Transfer the mixture to a lightly greased casserole dish, spreading it out evenly.
Bake in the preheated oven for 20 minutes, until the casserole is bubbling and heated through.
Remove from oven and let the casserole cool for a few minutes before serving.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 39.1 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 625 mg | 48% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3667 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
