Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast, and creamy plain yogurt.
Compared to the average family Midwestern family, we didn’t eat a ton of casseroles growing up. However, there are two casseroles my mom makes quite frequently that I inevitably crave when temperatures plummet: tuna noodle and chicken mushroom. To give this casserole a nutritional face-lift I’ve made a few changes.
How to make a healthier casserole:
- Swap Egg Noodles for Whole Wheat Bow-Ties:
Egg noodles are totally delicious but essentially they are pure sugar. Whole wheat bow-ties are fun to eat and give the dish added protein, fiber, and other minerals. These added nutrients help stabilize your blood sugar and helps prevent a post-casserole energy crash.
- Skip the Canned Cream Soups:
Mushroom/Chicken/Celery soups but friends, making your own takes less than 10 minutes and is SO much more flavorful. Plus, you get to control the quality of ingredients when you make your own. I know those cans are cute and make you feel warm and fuzzy but don’t let clever marketing trick you into thinking you can’t make your own cream soups.
- Use Plain Low Fat Yogurt:
Technically, this isn’t a change from my mom’s recipe. She has always added plain yogurt to her casseroles for adding creaminess and a subtle tanginess that adds tons of flavor to the dish. Low-fat plain yogurt is also high in protein, low in sugar and packed with calcium and other vitamins.
The end result? Ooey, gooey, cheesy goodness that takes nothing like healthy food. Jacob had 3 servings himself which is always a good sign.
Chicken and Mushroom Casserole
Ingredients
- 1 pound whole wheat bow-ties or short pasta of choice
- 1 tablespoon butter unsalted
- 1 cup diced onion
- 2 celery stalks diced
- 2 teaspoons salt divided
- 2 cloves garlic grated
- 1 cup sliced mushrooms
- 2 tablespoons flour
- 2 cups chicken broth low sodium
- 3 cups cooked chicken – diced rotisserie works well!
- 32 ounces plain low fat yogurt
- 2 cups shredded mozzarella cheese divided
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon pepper
- ½ cup panko
- 1 tablespoon olive oil
Instructions
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
- Cook pasta according to package directions and set aside.
- Heat butter in a large skillet over medium heat until melted. Stir in onion, celery and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding garlic and mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
- Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
- In a large bowl, toss together cooked pasta with diced chicken, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice and Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
- Pour pasta mixture into the prepared baking dish and spread in an even layer.
- In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole.
- Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.
caren p magill
Hi Liz!
I linked to your casserole from my homemade cream of mushroom soup. Love your work!
XO
Liz DellaCroce
Oh I’m so glad!
Amanda
Can you make this with plain Greek yogurt? It would provide even more protein that way. Please let me know.
Liz DellaCroce
Yes for sure!! Great idea!
Veronica
Couple of questions:
How long do you reheat this dish for?
What temperature?
Do you cover with aluminum or not cover?
Liz DellaCroce
I would do 350 for 45 minutes or until bubbly – yes with aluminum!
Natalie Pfaffenbach
Why do you promote cows in cages ? Is there a reason you do not get your dairy from farms that do not keep there cows in cages?
Liz DellaCroce
I was simply sharing about my visit to a dairy farm. You’re more than welcome to get your milk from any type of dairy farm you wish. :)
Belle
Did I miss where to ad the pepper? I can’t find it in the recipe.
Liz DellaCroce
Sorry about that – I just edited the recipe but you add it when you add the Worcestershire sauce!
Erin
This recipe looks and sounds delicious but when I saw the pictures of all those calves in separate enclosures I suddenly felt less enticed. Our love affair with milk and all of its derivations as well as beef, veal and other meats has really condemned these animals to a horrific life no matter how short or long it may be. Looking behind the scenes, or rather hearing about and seeing pictures and videos about it, gives me pause and makes me want to avoid it all or eat less and really appreciate that it is coming from an animal from whom it was taken. Can you find another way to make something that resembles the taste of this dish without using ingredients from animals? I would love to try that recipe. Thank you for creativity and sharing your recipes.
Liz DellaCroce
Hi Erin – Thanks so much for writing. I’m a huge fan of learning about where our food comes from and my readers love learning about it as well but I apologize that it didn’t sit well with you. I’m afraid I can’t give you a recipe that doesn’t use ingredients from animals but if you google vegan blogs I bet you’ll find tons of great options!!
Sandy
Does this really have 32 oz of yogurt
Liz DellaCroce
Yes it does Sandy – a lot of the liquid gets absorbed by the noodles.
Nileen
This recipe sounds delicious! I want to make this today but am in a dilemma. My 9 x 13 glass dish broke so for now, I have a 11 x 7 glass dish. Would that be too small? I also have a round 2.5 quart ceramic baking dish. Which would substitute better, and if neither, then what other sizes may work? Thanks! :)
Liz DellaCroce
Hmmm… I would just use the 11 x 7!!! :) Maybe put it on top of a cookie sheet when you bake unless it spills over a little but you should be fine!
Sarah
This recipe looks awesome! I was wondering if you could make ahead and refrigerate?
Deborah
Now this is my kind of health food!! this looks fantastic!
Liz DellaCroce
See – who said health food had to be boring? :)
Lori @ RecipeGirl
My family would love this casserole! Totally trying this soon.
Liz DellaCroce
My boys loved it – I hope yours do too Lori!
Liz
Thank you or the nice recipe Liz. Have a Great Weekend.
Liz DellaCroce
Happy Holidays Liz!
Rosa
This casserole looks delicious. Can it be frozen?
Liz DellaCroce
Yes it freezes really well!
Julia
Casseroles are my weakness..love this!
Kristen
I love your take on a classic healthying it up!! Looks so good!
Liz DellaCroce
I know Greek yogurt is all the rage in healthy recipes but I really like using regular plain yogurt. A little less thick but still tangy.
Liz Fourez
This casserole is calling my name, Liz! Those mushrooms and crispy panko topping… delish! Will be trying this VERY soon. Pinned!
Liz DellaCroce
Oh yay I hope you like it!
Nikki @Seeded at the Table
Love this recipe and love this mission for giving gallons! Thanks for the healthified tips, too! Although I am guilty of using the canned stuff every once in a while, you are right that homemade is easy and more flavorful! :)
Liz DellaCroce
We used it all the time growing up!! Once I realized how easy it was to make my own I love not having to waste the cupboard space – haha
Lisa @ The Meaning of Me
I would make this in a second – and I probably will very soon – but my husband HATES mushrooms. What would you use instead for the non-mushroom eaters in the family?
I often use whole wheat bows in dishes like this for exactly the reasons you list. Our market actually carries whole wheat egg noodles so sometimes I use those, too. But the bows really are so cute, especially if you can find mini-bows. Do you ever use whole wheat panko? That has been one of my favorite finds.
Liz DellaCroce
Hmm…how about peas instead of mushrooms?? And yes whole wheat panko works great!! I can’t always find it though.
Nicole ~ Cooking for Keeps
It’s like a switch goes off in my head (and stomach) once winter rolls around — casseroles are instantly something I crave. Although I will admit, oftentimes they aren’t exactly healthy. Love this lightened up guy, all the flavor minus the fat!
Liz DellaCroce
Yes I know what you mean – the cold weather begs for it!
Rachel - A Southern Fairytale
I adore mushrooms in casseroles and this sounds so delicious! Panko is my favorite casserole topping (well, cheese, but you know) :-) Fabulous recipe girlie!
Liz DellaCroce
I love adding mushrooms to casseroles!! Tuna too!
Gaby
Using yogurt in place of canned soup is a genius idea! I making a mental list of all the recipes I can make this swap in!!!
Sophia @ NY Foodgasm
Pinning for later! This looks REALLLY good! LOVE it! I love mushrooms chicken and cheese, sign me up!
Liz DellaCroce
Yay i hope you try it Sophia!
Jennie @themessybakerblog
What a great cause! Liz, this recipe is absolutely amazing. I can’t wait to make it. Pinned.
Liz DellaCroce
Thanks so much for supporting a good cause!
Lisa @ Healthy Nibbles & Bits
I have been sprinkling panko breadcrumbs over every casserole I’ve made lately. They add just the right touch. LOVE that you made this creamy with yogurt!
Liz DellaCroce
Me too!!! And in a crunch I used panko to make potato latkes the other day! Worked perfectly!
Lauren @ Climbing Grier Mountain
Savory casserole? You know I’m in!!
Liz DellaCroce
You knew I wasn’t going to bake right? ;)
DessertForTwo
Now this is a casserole that even I can get behind! I love yogurt in casseroles :)
Liz DellaCroce
I do too!! Will you bring dessert?
Angie | Big Bear's Wife
I could dive right into that! Comfort food is oh so soon, but when it doesn’t make me crash… well that’s even better!
Liz DellaCroce
Come over and help me eat it!
fabiola@notjustbaked
I love the yogurt, it makes any meal so tangy and delicious. This trip must have been so fun! I have always wanted to go to Ohio, weird right?!!! lol
Liz DellaCroce
Ohio is totally awesome!!! Not weird at all!
Jennifer @ Show Me the Yummy
I grew up with the QUEEN of casseroles…at least in Iowa. I have no idea how I wasn’t 10,000 lbs growing up. Love this healthier alternative…I’ll have to send it her way, too! :) Congrats, again, on the last 10 lbs! I’ve been watching your progress…truly inspirational!
Liz DellaCroce
Yes Iowa does make me think of casseroles!!! Good hearty midwest food. :)
Amanda
#GIVEGALLONS sounds like a wonderful program, so great that you are a part of it! The casserole looks amazing!
Liz DellaCroce
Thanks dear!! Trade for a slice of cake?
sheila
I love me a good ol fashioned casserole! Love the healthy twist you put on this one!
Liz DellaCroce
I bet you make the BEST casseroles!!
Cookin Canuck
This looks like the perfect comfort food (but lightened up, thank goodness!) My family doesn’t like mushrooms, so that means I get to make this just for me, right? I love the program that the dairy foundation is doing this holiday season. It’s so needed!
Liz DellaCroce
So funny they don’t like mushrooms!! I always think of your amazing mushroom recipes!! :) More for you.
Anne-Marie @ This Mama Cooks! On a Diet
This looks delicious! I love the use of panko and I agree – skip the canned soup and use wholesome ingredients like yogurt!
Liz DellaCroce
Yes totally!! It’s so easy to make on our own!
Liz @ Floating Kitchen
Loving this lightened up version of a classic! Looks so comforting!
Liz DellaCroce
Thanks Liz!
Aimee @ ShugarySweets
I did eat a casserole at least once or twice a week. But never one as delicious as this! LOVE it!
Liz DellaCroce
Well I don’t blame you..it’s cold here in the Midwest!
Taylor @ Food Faith Fitness
I LOVE adding yogurt to casseroles to give it creaminess, without adding in 10000 calories! Plus, when you top it with crunchy panko, you CAN’T go wrong! Pinned!
Liz DellaCroce
Yes I do too!! My mom has always added yogurt and now I crave the tanginess. :)
Meg @ The Housewife in Training Files
We actually use to eat casseroles all the time. With egg noodles. No wonder I love them. I had no idea they were pure sugar! But I actually love whole wheat even more. I will have to make this soon to save myself some time and sanity during the week :)
Liz DellaCroce
Yes we used egg noodles too!!!
Lisa @ Garnish with Lemon
This sounds perfect for a chilly day like today! Comfort food at its cheeseiest best! Pinned.
Liz DellaCroce
It is SO chilly Lisa!!!