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.
Traditional recipes for Chicken Noodle Casserole contain 530 calories, 23 g of fat, and 12 g of saturated fat per serving. Our Cook's Country Reduced-Fat Chicken Noodle Casserole contains 400 calories, 12 g of fat, and 4.5 g of saturated fat per serving.
© 2018 America's Test Kitchen. All rights reserved.