Go Back
+ servings
Print

Healthy Skillet Chicken Noodle Casserole

A healthy chicken noodle casserole all made in one pot! Loaded with mushrooms, peas, onions, this casserole has less than 500 calories, is high in protein, and is made with no canned soup!
Course Main Course
Cuisine American
Diet LOW CALORIE
Prep Time 22 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings 5 servings
Calories 424kcal
Author Lauren
Cost $8.87 / $1.77 PER SERVING

Ingredients

  • 2 tablespoons butter
  • 8 ounces white mushrooms sliced
  • 1 yellow or white onion minced
  • salt
  • 3 cups egg noodles
  • 2 cups chicken broth
  • 1 cup 2% milk
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • 4 cups cooked chicken or (2 8-ounce cans)
  • 2 tablespoons fresh parsley minced
  • fresh ground pepper
  • 1 cup sharp cheddar cheese shredded

Instructions

  • PREPARE: Preheat oven to 400˚F.
  • COOK MUSHROOMS AND ONIONS: In a large skillet (that has a lid), melt the butter over medium heat. Add the mushrooms and onion. Cook until the mushrooms begin to brown, about 7 minutes, and sprinkle with ½ a teaspoon of salt. Stir and transfer the mixture to a bowl.
  • COOK THE NOODLES: In the same skillet, add the noodles, milk, and broth to the pan and stir to evenly mix. Bring to a simmer on medium heat. Reduce the heat to low, cover and for 8-10 minutes or until the noodles are tender.
  • ADD CORNSTARCH: In a small bowl or ramekin, stir together the cornstarch and 2 tablespoon of water until the corn starch completely dissolves. Pour into the noodle mixture and stir to incorporate. Increase the heat to medium to simmer until the mixture thickens, about 5-7 minutes.
  • COMBINE REMAINING INGREDIENTS: Add the mushrooms and onions, the chicken and peas to the noodles. The sauce should be thick enough to just coat all the ingredients and have a little bit left in the pan. If there is a lot of sauce left, simmer a little longer to reduce.
  • ADD PARSLEY AND CHEESE: Remove from the heat and mix in the parsley and salt and pepper to taste. Top with cheddar cheese and bake in the preheated oven for 18 minutes or until the cheese is melted and bubbly.
  • SERVE AND STORE: Allow the casserole to cool for 5 minutes, then serve warm. Store leftovers in an airtight container for up to 5 days in the refrigerator.

Nutrition

Serving: 1.5cups | Calories: 424kcal | Carbohydrates: 32g | Protein: 37g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 310mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 9mg