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Two white plates of chicken noodle casserole
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3.78 from 18 votes

Chicken Noodle Casserole

Creamy chicken noodle casserole for only 6 WW points
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: dinner, Main Course
Keyword: casserole, weight watchers
Servings: 6 servings

Ingredients

  • 6 ounces Extra Broad No Yolk Egg Noodles
  • 1/4 teaspoon sea salt
  • 1 can condensed cream of chicken soup 10.5 ounces
  • 1/4 teaspoon ground black pepper
  • 1/2 cup light sour cream
  • 1/2 cup chicken broth
  • 1 1/2 cups frozen peas and carrots
  • 2 cups cooked chicken breast diced

Instructions

  • Preheat the oven to 375 degrees. Pour 6 cups of water into a large pot, add 1/2 teaspoon of salt and bring to a boil. Once boiling, place the dry noodles into the water and cook for 4 minutes until the noodles are tender. Drain the noodles and set aside.
  • In a large bowl, mix the condensed cream of chicken soup, ground black pepper, sour cream, and chicken broth until well combined.
  • Add in the frozen carrots and peas with the chicken breast. Stir to combine until all of the meat and vegetables are coated in the soup mixture.
  • Fold in the cooked noodles until well combined
  • Spray an 8x8-inch baking dish with cooking spray and scrape the chicken noodle mixture into the baking dish.
  • Bake for 22-25 minutes until the edges of the dish are bubbling. Serve warm

Notes

6 ww points per serving

Nutrition

Serving: 200g | Calories: 270kcal | Carbohydrates: 29g | Protein: 22g | Fat: 7.3g | Cholesterol: 51mg | Sodium: 491mg | Fiber: 2.2g | Sugar: 1.4g