Low Sodium Chicken Noodle Casserole

Savor the comforting flavors of this Low Sodium Chicken Noodle Casserole, a healthier twist on a classic family favorite. Packed with tender chunks of seasoned chicken, hearty egg noodles, and a creamy, homemade sauce, this dish delivers all the warmth and satisfaction without the excess sodium. With nutrient-rich veggies like peas, carrots, and celery, plus a crispy topping of Parmesan and panko breadcrumbs, it's the perfect blend of wholesome and indulgent. Quick to prepare and baked to golden perfection, this casserole is ideal for weeknight dinners or meal prep. Enjoy a guilt-free, flavor-packed meal that’s both heart-healthy and delicious!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 ounces Egg noodles
• 1 tablespoon Olive oil
• 1 pound Boneless, skinless chicken breast
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 2 cups Salt-free chicken broth
• 1 cup Frozen peas and carrots
• 1 cup Celery, diced
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Low-fat milk
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Panko breadcrumbs
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the egg noodles according to the package instructions, omitting any salt, until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium-high heat.

Step 4

Cut the chicken breast into bite-sized pieces. Season with black pepper, garlic powder, and onion powder.

Step 5

Add the chicken to the skillet and cook until it's no longer pink, about 5-7 minutes. Remove from the skillet and set aside.

Step 6

In the same skillet, melt unsalted butter over medium heat. Add the diced celery and cook until softened, about 4 minutes.

Step 7

Sprinkle the flour over the celery, stirring constantly for about a minute to form a roux.

Step 8

Gradually whisk in the chicken broth and milk, cooking until the mixture starts to thicken, about 3-4 minutes.

Step 9

Stir in the cooked chicken, frozen peas and carrots, and cooked noodles, mixing until everything is well combined.

Step 10

Transfer the mixture into a greased 9x13 inch baking dish.

Step 11

In a small bowl, combine grated Parmesan cheese and panko breadcrumbs. Sprinkle evenly over the casserole.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.

Step 13

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2013.9g)

Amount per serving	% Daily Value*
Calories	2053.8

Total Fat 81.7g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 1.6g
Cholesterol 582.1mg	0%
Sodium 1863.8mg	0%
Total Carbohydrate 133.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 29.8g
Protein 193.1g	0%

Vitamin D 174.1IU	0%
Calcium 1150.2mg	0%
Iron 12.3mg	0%
Potassium 2254.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 37.8%

Carbs: 26.2%