A lightened-up twist on the only casserole I actually liked growing up—poppyseed chicken casserole.
Okay, fine… I also loved green bean casserole, but that’s a twice-a-year holiday situation. My mom, however? Queen of casseroles. If it could be baked in a dish, she made it. Hashbrown casserole, meat & potato casserole, sweet potato casserole… honestly, I could keep going but I might gag.
The exception? This one. Creamy, loaded with chicken, and bursting with flavor. My version keeps all the comfort of Mom’s recipe but with half the calories.
It’s perfect for meal prep and reheats like a dream. Serve it up with a high-fiber side—think roasted broccoli or Brussels sprouts—and you’re set for the week.
Nutrition:
- Serves 6
- 1/6 bake per serving
- 383 calories
- 13 fat | 35 carb | 33 protein | 4 fiber
Poppyseed Chicken Casserole
Ingredients
- 500 g rotisserie chicken, no skin shredded
- 200 g egg noodles dry weight
- 2 10.5 oz can 98% Fat Free Cream of Chicken Condensed Soup
- 150 g non fat greek yogurt (I use fage)
- 2 tbsp poppyseeds
- 10 Ritz crackers crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F.
- Bring a large pot of water to a boil. Add egg noodles and boil until throughly cooked, about 8 minutes. Drain.
- Add the pasta to a large bowl along with the chicken, cream of chicken, yogurt, and poppyseeds. Combine until well incorporated. Salt and pepper to taste.
- Place into a 9×13" casserole dish that has been sprayed with olive oil spray.
- Crumble Ritz crackers on top.
- Bake for 25-30 minutes.
Notes
- This recipe can be made gluten free by using gluten free noodles, gluten free cream of chicken and gluten free crackers.
- To make dairy free, vegan or vegetarian, substitute a plant based sour cream for the cream of chicken, plant based yogurt, plant based chicken for the chicken and use traditional pasta instead of egg noodles.
