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A rich, creamy, high protein take on classic chicken noodle casserole featuring shredded chicken breast, wide egg noodles, peas and carrots, and a crunchy cheesy topping. Packs 38g protein per serving and yields 8 servings.

Ingredients

Scale
  • 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
  • 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
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • Nonstick spray or a bit of butter, for greasing the baking dish (optional)

Instructions

  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 the condensed cream of chicken soup, 2 cups milk, 1 cup fat-free Greek yogurt, salt, pepper, and garlic powder until smooth.
  5. Stir in shredded chicken, frozen peas and carrots, and half the cheddar cheese 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 the French fried onions over the cheese.
  9. Bake uncovered at 350°F for 25–30 minutes, until bubbly around the edges and cheese is melted and golden.
  10. Let the casserole rest for about 5 minutes before serving.

Notes

Cook noodles just to al dente to prevent mushiness after baking., Use rotisserie or leftover cooked chicken to save time., If filling is too runny, drain extra liquid from veggies or reduce milk slightly., Add French fried onions in last 5 minutes of baking for crunch or sprinkle just before serving., Taste sauce before baking to adjust salt as canned soup may be salty., Assemble casserole up to 24 hours ahead and add fried onions before baking or after reheating for best texture., Variations include swapping noodles for high-protein pasta, adding beans or leafy greens, or using different cheeses., For dairy-free version, use suitable substitutes for soup, milk, yogurt, and cheese., Store leftovers in airtight containers in fridge for up to 4-5 days or freeze for up to 3 months.

Nutrition

Find it online: https://theproteincook.com/high-protein-creamy-chicken-noodle-casserole-30g-per-serving/