This Chicken Noodle Casserole is packed with flavor, easy to prepare, and perfect for using up leftover chicken or a convenient rotisserie chicken.

It’s been lightened up so it’s Weight Watchers friendly, but nobody would ever know.

With its combination of tender chicken, creamy sauce, and crunchy topping, this casserole is sure to become a household favorite.

The Ingredients

Chicken: I used boneless, skinless chicken breasts because it’s 0 points. I bought a rotisserie chicken for quick preparation. You could also use leftover chicken or even canned chicken.

Egg Noodles: The perfect addition to any casserole. Egg noodles are soft but not mushy.

Frozen Vegetables: Using frozen vegetables is a great shortcut. There’s no need to clean and chop vegetables, you can add them to the casserole right from the bag.

Cream of Chicken Soup: I used 98% fat free cream of chicken soup to lower the points. The soup adds creaminess and acts like a binder for all of the ingredients.

Fat-Free Sour Cream: This helps to add richness without extra calories.

Skim Milk: This helps to thin out the creamy sauce without adding a lot of points.

Seasonings: Garlic powder, onion powder, and pepper were used to season the creamy sauce.

Cheese: I used Reduced-fat sharp cheddar cheese to save points and I limited the amount. I topped the casserole with 1/2 cup of shredded cheese.

Whole Wheat Ritz Crackers: I added crushed Ritz crackers to the top of the casserole. It provided a nice crunchy topping.

Click here to track the points on your Weight Watchers app.

How to Make Chicken Noodle Casserole

Preheat the oven to 350 degrees F. and spray a casserole dish with nonstick cooking spray.

Bring a pot of water to a boil. Cook and drain the egg noodles according to the directions on the bag.

Add the 98% fat free cream of chicken soup, fat-free sour cream, skim milk, garlic powder, onion powder, and black pepper to a small mixing bowl. Use a whisk to combine the ingredients.

To a large mixing bowl, add the shredded chicken, vegetables, and cream of chicken mixture. Mix the ingredients together.

The next step is to fold in the noodles. Once all of the ingredients are combined pour them into the baking dish. Use the rubber spatula to level the top for even cooking.

Top the casserole with the shredded cheese.

Place the Ritz crackers in a ziplock bag and seal it closed. Use a rolling pin to crush the crackers.

Sprinkle the crushed Ritz crackers on top of the casserole.

Cover the casserole dish and bake for 20 minutes. Remove the cover and bake an additional 10 minutes.

Let the casserole cool for a couple of minutes then serve.

Serving Suggestions and Leftovers

Pair your casserole with a fresh green salad for a light and refreshing contrast to the creamy and cheesy dish.

A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette can balance the richness of the casserole perfectly.

Alternatively, serve it alongside steamed vegetables such as broccoli, green beans, or asparagus to add more color and nutrients to your plate.

Leftovers of this Chicken Noodle Casserole are incredibly convenient for future meals. Store any remaining portions in an airtight container and refrigerate for up to three days.

For a quick and easy meal, reheat the casserole in the microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture.

Heat on medium power for 2-3 minutes, or until heated through, stirring halfway to ensure even warming.

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

12 oz. egg noodles
2 cooked boneless, skinless chicken breasts, shredded
1 cup frozen vegetables (I used peas and carrots)
10.5 oz. 98% fat free cream of chicken soup
1/2 cup fat-free sour cream
1/4 cup skim milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup reduced-fat sharp cheddar cheese, shredded
5 whole wheat Ritz crackers

Instructions

Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.
Bring a pot of water to a boil. Cook and drain the egg noodles according to the directions on the bag.
Add the cream of chicken soup, sour cream, skim milk, garlic powder, onion powder, and black pepper to a small mixing bowl. Use a whisk to combine the ingredients.
To a large mixing bowl, add the shredded chicken, vegetables, and sauce. Mix the ingredients together.
Use a rubber spatula to fold in the noodles. Once all of the ingredients are combined pour them into the baking dish. Use the rubber spatula to level the top for even cooking.
Top the casserole with the shredded cheese.
Place the Ritz crackers in a ziplock bag and seal it closed. Use a rolling pin to crush the crackers.
Sprinkle the crushed Ritz crackers on top of the casserole.
Cover the casserole dish and bake for 20 minutes. Remove the cover and bake an additional 10 minutes.
Let the casserole cool for a couple of minutes then serve.

Here are some more Weight Watchers friendly recipes:

Lasagna Casserole

Loaded Potato and Chicken Casserole

French Onion Chicken Noodle Casserole

Chicken Divan Casserole

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!