Low-Fat Chicken And Noodles
A light, comforting chicken and noodle casserole with fresh vegetables and a creamy sauce, perfect for a healthy family dinner or quick weeknight meal.
Ingredients
Instructions
- Skin chicken breasts or legs and boil until cooked.
- Chop the cooked chicken into cubes.
- In chicken broth, cook chopped celery and broccoli for a few minutes until tender but still crispy.
- Cook egg noodles according to package instructions and drain.
- In a saucepan, combine skimmed milk and cornstarch to make a sauce, then cook until thickened.
- Mix cooked chicken, vegetables, and sauce together.
- Transfer the mixture to a 3-quart casserole dish.
- Sprinkle bread crumbs on top and add Molly McButter to taste.
- Bake or broil until the top is lightly browned and crispy.
Tips & Substitutions
For a lighter version, consider using low-sodium chicken broth instead of boiling the chicken. You can also substitute the egg noodles with whole wheat or zucchini noodles for a healthier twist. If you want to add more flavor, try incorporating garlic powder or onion powder into the sauce. This dish is a great way to use leftover chicken from other meals, like Chicken Rice Dinner.
Serving Suggestions
This Low-Fat Chicken And Noodles dish pairs well with a side salad or steamed vegetables for a complete meal. For a heartier option, serve it alongside garlic bread or a fresh loaf. If you enjoy casseroles, consider trying Chicken Surprise Casserole for a different take on similar flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven until heated through, adding a splash of milk if the mixture appears dry. Ensure it's heated to an internal temperature of 165°F before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken And Noodles contains roughly 1167 calories, with 21g protein, 247g carbohydrates, and 8g fat. It is an excellent source of protein (42% of the Daily Value), iron (40% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1571mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. Just make sure to thaw them beforehand and drain any excess water to avoid a watery sauce. They can be a convenient option while still providing great flavor and nutrition.
What can I use instead of cornstarch?
If you don't have cornstarch, you can substitute it with all-purpose flour, using about twice the amount. Alternatively, arrowroot powder is another great thickening agent that works similarly to cornstarch and provides a glossy finish to the sauce.
Is it possible to make this dish dairy-free?
Absolutely! You can use almond milk or coconut milk as a substitute for skimmed milk. Just be sure to choose an unsweetened variety to maintain the savory flavor. Additionally, consider using a dairy-free cheese topping if you want that extra creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).