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–+ servings
chciken noodle casserole with french fried onions on top
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High Protein Creamy Chicken Noodle Casserole

A creamy, high-protein twist on the classic casserole, this Chicken Noodle Bake is made with shredded chicken breast, egg noodles, veggies, and a cheesy cream sauce. Each serving delivers about 30 grams of protein, making it a hearty family dinner that’s as nourishing as it is comforting. Perfect for meal prep, weeknight dinners, or leftovers the next day.
Prep Time20 minutes
Cook Time30 minutes
Course: Casserole, Chicken Recipes, High Protein, Main Course
Cuisine: American
Keyword: 30g protein dinner, cheesy chicken noodle bake, chicken casserole with egg noodles, chicken casserole with vegetables, creamy chicken noodle casserole, healthy chicken noodle bake, high protein casserole, high protein chicken casserole, high protein creamy chicken noodle casserole, high protein dinners, high protein meal prep dinner, high protein oven baked dinner, high protein pasta casserole, high protein weeknight dinner, high protien casserole recipe, protein chicken pasta bake
Servings: 8 servings
Calories: 395kcal
Author: Valerie Skinner

Equipment

  • 9x13-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 9x13-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 9x13 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!

Nutrition

Serving: 400g | Calories: 395kcal | Carbohydrates: 34g | Protein: 38g | Fat: 10g