High Protein Creamy Chicken Noodle Casserole
This High Protein Creamy Chicken Noodle Casserole takes the classic noodle bake in a whole new direction. It’s hearty, creamy, and packed with lean shredded chicken instead of tuna. With a rich sauce, plenty of veggies, and a golden cheesy topping, it’s comfort food with 38 grams of protein per serving and makes plenty of leftovers. A great high protein meal prep dinner!
To me, there’s just something so weird about heating up canned tuna. So instead I took the idea of tuna noodle casserole and turned it into a hearty, satisfying high protein version using chicken instead!
This is one of my comfort food macro staple meals that I never had a complaint about! But how can anyone complain about velvety egg noodles mixed into a creamy sauce with chicken, peas, carrots and topped with crispy fried onions. I still can’t believe that it makes 8 servings that has 30g protein per serving!
Craving more high protein family dinners? Try out this High Protein Creamy Taco Pasta, High Protein Chicken Enchilada Casserole, High Protein Peanut Chicken Noodle Bowl, or this Cracker Barrel Copycat Campfire Beef recipe.
💪🏻What Makes This A High Protein Casserole?
While I did use classic ingredients like egg noodles and cream of chicken soup, I also added these high protein ingredients to bulk up the nutrition while keeping it hearty and comforting.
- Shredded Chicken Breast
- Greek Yogurt
- High Protein Milk
- Reduced Fat Cheddar
Other Ways You Can Adjust the Protein
- Swap the wide egg noodles for a high-protein pasta like Barilla Protein+, Brami pasta or chickpea-based noodles.
- Add a can of white beans or chickpeas to the casserole for more protein and fiber without changing the flavor too much.
- Stir in chopped broccoli, spinach, or kale for extra nutrients and a slight protein increase from the veggies.
📊Macros Per Serving
- Calories: 395
- Protein: 38g
- Carbs: 34g
- Fat: 10g
- Fiber: 4g
NOTE: These are based on the exact ingredients used. Macros will vary depending on the brands you choose.
🧊Storage Instructions
Storing: Leftover chicken noodle casserole should be cooled completely before storing. Transfer portions into airtight containers or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 4-5 days.
Freezing: Wrap the entire dish in a double layer of foil, or portion into freezer-safe containers for easier reheating later. Freeze for up to 3 months. For best results, wait to add the French fried onion topping until after thawing and reheating so it stays crispy.
Reheating: Reheat refrigerated casserole in a 350°F oven, covered with foil, for about 20–25 minutes or until hot all the way through. Individual portions can be reheated in the microwave in 1–2 minute intervals, stirring halfway for even heating. If reheating from frozen, thaw overnight in the refrigerator before baking, then heat in the oven as directed.
High Protein Creamy Chicken Noodle Casserole
Equipment
- 9×13-inch casserole dish
- Large pot (for boiling noodles)
- Colander (for draining noodles)
- large mixing bowl
Ingredients
- 24 oz Chicken Breast cooked and shredded
- 1 lb Wide Egg Noodles cooked
- 2 10.5 ounce cans Condensed Chicken Soup
- 2 cups 2% Ultra Filtered Milk
- 12 oz Peas and Carrots frozen
- 2 cups Reduced Fat Cheddar
- 1 cup Fat Free Greek Yogurt
- 1 cup French Fried Onions
- 1 tsp Salt
- ¼ tsp Pepper
- ½ tsp Garlic Powder
Instructions
- Prepare for baking: Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray or a small amount of butter to prevent sticking.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook until just al dente, about 6–7 minutes. Drain well and set aside.
- Mix the creamy sauce: In a large mixing bowl, whisk together the cream of chicken soup, 2% ultra-filtered milk, Greek yogurt, salt, black pepper, and garlic powder until smooth and combined.
- Add the protein and vegetables: Stir in the shredded chicken breast, half the shredded cheddar, and the frozen peas and carrots until evenly coated with the sauce.
- Combine with noodles: Fold in the cooked egg noodles, making sure everything is well coated in the creamy mixture.
- Layer and bake: Pour the mixture into the prepared 9×13 baking dish. Sprinkle the remaining reduced fat cheddar cheese evenly over the top along with the French fried onions. Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until hot and bubbling around the edges.
- Cool slightly and serve: Allow the casserole to rest for 5 minutes before serving. This helps it set and makes scooping easier. Enjoy!
