Low Sodium Chicken Noodle Casserole
Indulge in the comforting flavors of a classic favorite with a healthy twist—our Low Sodium Chicken Noodle Casserole is the perfect balance of hearty and wholesome. This recipe swaps out traditional high-sodium ingredients for salt-free chicken broth, unsalted butter, and a medley of flavorful seasonings like garlic and onion powder, ensuring a delicious, heart-healthy meal. Tender chunks of seasoned chicken breast, al dente egg noodles, and vibrant peas and carrots are enveloped in a creamy, homemade sauce, then topped with a golden crust of Parmesan and panko breadcrumbs for a satisfying crunch. Ready in just under an hour, this easy-to-make casserole is ideal for weeknight dinners or meal prep, serving up to six hearty portions. Garnished with fresh parsley for an herby finish, it’s a low-sodium comfort food you’ll crave again and again! Keywords: low sodium, chicken noodle casserole, healthy comfort food, easy casserole recipe, heart-healthy dinner.
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Recipe Information
Ingredients
- 8 ounces Egg noodles
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breast
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 cups Salt-free chicken broth
- 1 cup Frozen peas and carrots
- 1 cup Celery, diced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Low-fat milk
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions, omitting any salt, until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Cut the chicken breast into bite-sized pieces. Season with black pepper, garlic powder, and onion powder.
Add the chicken to the skillet and cook until it's no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, melt unsalted butter over medium heat. Add the diced celery and cook until softened, about 4 minutes.
Sprinkle the flour over the celery, stirring constantly for about a minute to form a roux.
Gradually whisk in the chicken broth and milk, cooking until the mixture starts to thicken, about 3-4 minutes.
Stir in the cooked chicken, frozen peas and carrots, and cooked noodles, mixing until everything is well combined.
Transfer the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine grated Parmesan cheese and panko breadcrumbs. Sprinkle evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 400 mg | 9% | |
*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.
