High Protein Creamy Chicken Noodle Casserole (30g per serving!)

This High Protein Creamy Chicken Noodle Casserole takes the classic comfort dish to a whole new level. It’s rich, creamy, and loaded with tender shredded chicken instead of the usual tuna. Featuring a luscious sauce, a colorful mix of veggies, and a crunchy cheesy topping, this meal packs in 38 grams of protein per serving and yields plenty of tasty leftovers. It’s one of my favorite high protein meal prep dinners that’s both satisfying and simple to make.

I always thought canned tuna in casseroles was a bit odd, so I swapped it for shredded chicken breast to create a more robust, high protein chicken noodle casserole that feels like a warm hug in a dish.

This casserole is a total family favorite here. Who could resist silky egg noodles smothered in a creamy sauce with chicken, peas, and carrots, topped with crisp fried onions? Plus, it stretches to 8 servings with about 30 grams of protein packed into each bite—score for both flavor and nutrition!

Equipment

• 9×13-inch casserole dish
• Large pot (for boiling noodles)
• Colander (for draining noodles)
• Large mixing bowl

Nutrition

Imagine a classic tuna noodle casserole—but bolder, richer, and loaded with shredded chicken to pack in more protein. This high protein chicken noodle casserole swaps out tuna for lean chicken breast, combines smooth egg noodles with a tangy cheesy sauce made creamy with Greek yogurt, then tops it off with crispy French fried onions. It’s all about comforting, family-worthy food that works perfectly for meal prep and easy weeknight dinners.

You’ll get about 8 generous servings, each delivering around 38 grams of protein. The hands-on prep takes roughly 20 minutes, and then it bakes for 25 to 30 minutes. Keep reading for the full ingredients, simple step-by-step instructions, plus my top tips for easy swaps, troubleshooting, and storing your leftovers so nothing goes to waste.

• What’s inside: the essential equipment you’ll need and every ingredient broken down.
• What you’ll do: follow straightforward mixing and baking steps to achieve a creamy, perfectly textured casserole.
• Bonus tips: ideas for boosting protein, switching up veggies, and how to freeze or reheat without losing flavor or texture.

What Makes It High-Protein

I kept some of the classic ingredients like egg noodles and cream of chicken soup but added some smart, high protein boosts to make this casserole both hearty and nourishing.

• Shredded Chicken Breast for lean muscle-building protein
• Greek Yogurt to add creaminess and extra protein without heaviness
• 2% Ultra-Filtered Milk as a rich but still nutritious base
• Reduced Fat Cheddar creating melty cheesy goodness with less fat

Other Ways You Can Adjust the Protein

• Swap the wide egg noodles for high-protein pasta options like Barilla Protein+, Brami pasta, or chickpea-based noodles to raise the protein count even more.
• Stir in a can of white beans or chickpeas for an easy fiber and protein boost without overpowering the flavor.
• Add chopped broccoli, spinach, or kale to pack in nutrients and a nice touch of extra plant-based protein.

Ingredients and Portions

• 24 oz cooked, shredded chicken breast
• 1 lb wide egg noodles, cooked al dente
• 2 (10.5 oz) cans condensed cream of chicken soup
• 2 cups 2% ultra‑filtered milk (or your favorite milk)
• 12 oz frozen peas and carrots
• 2 cups reduced-fat cheddar, shredded, divided
• 1 cup fat-free Greek yogurt
• 1 cup French fried onions
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• Nonstick spray or a bit of butter, for greasing the baking dish (optional)

Step-by-Step Cooking Directions

1. Preheat oven to 350°F and lightly grease a 9×13-inch casserole dish.
2. Bring a large pot of salted water to a rolling boil; add wide egg noodles and cook until just al dente, about 6–7 minutes.
3. Drain noodles thoroughly and set aside.
4. In a large bowl, whisk together 2 cans condensed cream of chicken soup, 2 cups milk, 1 cup fat-free Greek yogurt, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until smooth.
5. Stir in 24 oz shredded cooked chicken, 12 oz frozen peas and carrots, and 1 cup (half) reduced-fat cheddar until evenly coated.
6. Fold the drained egg noodles into the chicken and sauce mixture until combined.
7. Pour the mixture into the prepared casserole dish and spread evenly.
8. Sprinkle the remaining reduced-fat cheddar on top and scatter 1 cup French fried onions over the cheese.

9. Bake uncovered at 350°F for 25–30 minutes, until bubbly around the edges and the cheese is melted and golden.

   

10. Let the casserole rest for about 5 minutes before serving.

Expert Tips and Shortcuts

• Cook noodles just to al dente—they’ll soften further in the oven, and overcooked noodles will turn mushy and lose their bite.
• Use rotisserie chicken or leftover cooked chicken to save time—just shred it finely for even distribution throughout the casserole. If you meal prep, cook a batch like 20 Minute Meal-Prep Chicken, Rice and Broccoli earlier in the week and use the chicken here.
• If the filling looks too runny, drain off any extra liquid from the veggies or cut back slightly on the milk. You want it saucy but not soupy.
• For the crunchiest topping, add French fried onions in the last 5 minutes of baking or sprinkle fresh onto individual servings right before eating.
• Taste your sauce before baking—canned soup can be salty. Adjust salt accordingly to your preference.
• If prepping ahead, assemble the casserole and cover it tightly in the fridge for up to 24 hours before baking. Add the fried onions right before baking or after reheating to keep them crispy.

Flavor and Protein Variations

• Try high-protein pasta like Barilla Protein+ or chickpea pasta instead of egg noodles for an even bigger protein punch (see 15 high-protein pasta recipes for ideas).
• Swap the peas and carrots for chopped broccoli, spinach, or fresh green beans if you want more veggie variety.
• Stir in a can of white beans or chickpeas for extra protein and fiber without changing the base flavor too much.
• Switch up the cheese to Monterey Jack, Gruyère, or a sharp white cheddar for a different, delicious twist.
• Make it dairy-free by using a dairy-free condensed soup or making a homemade roux with plant-based milk, dairy-free yogurt, and cheese substitutes.
• For a crunchy alternative to French fried onions, try a panko breadcrumb topping mixed with melted butter and grated Parmesan.

Storing, Freezing, and Reheating

Storing: Allow your leftover high protein chicken noodle casserole to cool completely. Then, transfer it to airtight containers or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 4-5 days. Perfect for quick lunches or dinners later in the week—if you want another high-protein meal-prep option, try our Guilt-Free Chicken Burrito Bowl (30g protein).

Freezing: Wrap the whole casserole tightly in a double layer of foil, or portion it out into freezer-safe containers. Freeze for up to 3 months. For best results, wait to add the French fried onion topping until after thawing and reheating so the topping stays nice and crispy. For more freezer-friendly batch cooking, our High-Protein Turkey Chili stores and reheats beautifully.

Reheating: To heat refrigerated casserole, cover with foil and bake at 350°F for 20–25 minutes or until heated through. Individual portions reheat well in the microwave in 1-2 minute bursts, stirring halfway through to ensure even warming. If frozen, thaw overnight in the fridge before reheating in the oven as described.

Quick Answers to Common Questions

• Q: Can I use raw chicken? A: Absolutely! Just cook your chicken first by baking, poaching, or sautéing until it reaches an internal temperature of 165°F. Then shred it and follow the recipe as usual. This recipe starts with cooked, shredded chicken.
• Q: How many servings does this make and how much protein per serving? A: This dish serves about 8 hungry people. Each serving packs around 38 grams of protein, though this may vary slightly depending on brand ingredients you use.
• Q: Can I prepare this casserole ahead or freeze it? A: Yes! You can assemble it and keep it refrigerated for up to 24 hours before baking. For freezing, cook it first, then freeze the whole casserole or individual portions for up to 3 months. Just add the fried onion topping after reheating to keep it crispy.
• Q: What’s the best way to reheat leftovers? A: For individual servings, microwave in 1-2 minute increments, stirring halfway through. For a full casserole, cover with foil and bake at 350°F for about 20-25 minutes until warmed through.
• Q: My casserole looks watery, what happened? A: Most often this happens when noodles are overcooked or the filling has too much liquid. Make sure to drain your noodles well and if needed, reduce the milk slightly. Let the casserole rest a bit after baking to help it thicken up.