Reduced-Fat Chicken Noodle Casserole
We’ve made a from-scratch version of this American favorite that’s rich and creamy. ￼￼￼￼￼￼￼Could we trim fat and calories without losing the cheesy appeal?
Why This Recipe Works
To lighten up this comfort-food classic, we soften mushrooms, bell pepper, onion, and carrot in a tablespoon of vegetable oil. We build a lean but rich-tasting sauce with chicken broth and low-fat evaporated milk that we thicken slightly with cornstarch. Poaching the chicken in the sauce keeps it tender. We use a combination of light cheddar cheese and reduced-fat American cheese for creaminess, mix everything together with tender egg noodles, and finish the casserole with a traditional buttery cracker topping.
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