Creamy Chicken Casserole (with pasta and spinach)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier and cream of chicken is often cheaper.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles provide more fiber, while regular pasta is often less expensive.

Cook 6 ounces of egg noodles in lightly salted boiling water until tender according to package directions.

In a large saucepan, heat 1 tablespoon of olive oil over medium heat.

Add 1/4 cup of chopped onion and 1/4 cup of chopped red bell pepper; cook until the onion is tender, about 2-3 minutes.

Shut off the heat and add 10 ounces of thawed and drained frozen spinach and 1/4 ounce can of drained sliced mushrooms.

Add 2 boneless chicken breasts (about 3/4 pound), cooked and cut into bite-size pieces, and the cooked egg noodles; stir to combine.

In a medium bowl, mix 2 cups of shredded cheddar cheese, 3/4 cup of half-and-half, 8 ounces of sour cream, and 2 lightly beaten eggs with 1/2 teaspoon of salt until well blended.

Pour the sour cream mixture over the noodles and chicken; blend together until well combined.

Spread the mixture evenly in a greased 9 by 13 inch baking dish.

Bake uncovered at 350 degrees for about 35 to 40 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens