High Protein Creamy Chicken Noodle Casserole
A hearty, creamy chicken noodle casserole made with shredded chicken breast, Greek yogurt, high protein milk, and reduced fat cheddar. Comfort food that delivers 38 grams of protein per serving and is perfect for family dinners and meal prep.
Ingredients
Scale
- 3 cups shredded chicken breast cooked and hand-pulled, rotisserie works great
- 8 oz wide egg noodles cooked just shy of al dente, pulled 1-2 minutes early
- 2 cans cream of chicken soup 10.5 oz each
- 3/4 cup plain full-fat Greek yogurt 4% milk fat, do not substitute non-fat
- 1/2 cup high protein milk Fairlife recommended
- 1.5 cups reduced fat shredded cheddar cheese divided 1 cup mixed in, 1/2 cup for topping
- 1 cup frozen peas
- 1 cup frozen diced carrots thawed before adding
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper to taste
- 1 cup French fried onions topping only, added right before serving to preserve crispiness
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray. Set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, Greek yogurt, high protein milk, garlic powder, onion powder, salt, and pepper until smooth. Whisking helps eliminate lumps and creates an even sauce.
- Add the shredded chicken breast, cooked egg noodles, peas, thawed carrots, and 1 cup of the shredded cheddar to the bowl. Fold gently with a spatula until everything is coated in the sauce. Do not overmix.
- Pour the mixture into your prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar across the top.
- Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is fully melted, edges are bubbling, and the top has a light golden color.
- Remove from the oven and let the casserole rest for 5 minutes. Scatter the French fried onions over the top right before serving so they stay crispy.
Notes
Thaw carrots before mixing to avoid a watery sauce. For extra protein, swap egg noodles for Barilla Protein+ pasta or chickpea noodles. Hold off on the fried onion topping when freezing add after reheating to keep them crispy. Add a splash of milk before reheating to restore creaminess. Casserole stores in the refrigerator for up to 4-5 days and in the freezer for up to 3 months.