Weight Watchers Chicken and Cheese Casserole
Satisfy your cravings without compromising your health goals with this Weight Watchers Chicken and Cheese Casserole—a hearty, wholesome dish that's as comforting as it is nutritious. Packed with tender chunks of lean chicken, al dente whole wheat pasta, vibrant mixed vegetables, and a creamy, flavorful sauce made from low-fat cream of chicken soup and nonfat Greek yogurt, this casserole checks all the boxes. Topped with a melty layer of reduced-fat cheddar cheese and seasoned with garlic powder, onion powder, and a dash of paprika, each bite is bursting with savory goodness. Perfect for a family dinner or meal prep, this easy-to-make casserole is lower in calories but big on taste, ready in just 45 minutes and serving six. Indulge in this guilt-free comfort food while staying on track with your wellness journey!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 10.5 ounces low-fat cream of chicken soup
- 1 cup plain nonfat Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 8 ounces whole wheat pasta (such as penne or rotini)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, bring a pot of water to a boil and cook the frozen mixed vegetables for 2-3 minutes, just until tender. Drain and set aside.
In a large non-stick skillet over medium heat, cook the boneless, skinless chicken breasts until fully cooked, about 5-6 minutes per side. Remove from heat, let rest for 5 minutes, then dice into bite-sized pieces.
In a large mixing bowl, combine the low-fat cream of chicken soup, plain nonfat Greek yogurt, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth and well combined.
Add the cooked pasta, mixed vegetables, and chicken to the bowl with the sauce. Stir until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread out evenly. Sprinkle the reduced-fat shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let the casserole sit for 5 minutes to set, and then serve warm. Enjoy!
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 27.0 g | ||
| Protein | 237.6 g | 475% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1270 mg | 98% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2948 mg | 63% | |
*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.
