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. Since we are in operation #Last10Pounds, I decided to give her recipes a nutritional face-lift by making a few changes:
- 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: God bless Cream of 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 health food. Jacob had 3 servings himself which is always a good sign.
- 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
- 1/2 teaspoon pepper
- 1/2 cup panko
- 1 tablespoon olive oil
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Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
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Cook pasta according to package directions and set aside.
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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.
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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.
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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.
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Pour pasta mixture into the prepared baking dish and spread in an even layer.
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In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole.
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Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.
Disclosure: I have been compensated for my time to create this recipe for ADA Mideast. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.
Couple of questions:
How long do you reheat this dish for?
What temperature?
Do you cover with aluminum or not cover?
I would do 350 for 45 minutes or until bubbly – yes with aluminum!
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?
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. :)
Did I miss where to ad the pepper? I can’t find it in the recipe.
Sorry about that – I just edited the recipe but you add it when you add the Worcestershire sauce!
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.
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!!
Does this really have 32 oz of yogurt
Yes it does Sandy – a lot of the liquid gets absorbed by the noodles.
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! :)
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!
This recipe looks awesome! I was wondering if you could make ahead and refrigerate?
Now this is my kind of health food!! this looks fantastic!
See – who said health food had to be boring? :)
My family would love this casserole! Totally trying this soon.
My boys loved it – I hope yours do too Lori!
Thank you or the nice recipe Liz. Have a Great Weekend.
Happy Holidays Liz!
This casserole looks delicious. Can it be frozen?
Yes it freezes really well!
Casseroles are my weakness..love this!
I love your take on a classic healthying it up!! Looks so good!
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.
This casserole is calling my name, Liz! Those mushrooms and crispy panko topping… delish! Will be trying this VERY soon. Pinned!
Oh yay I hope you like it!
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! :)
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
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.
Hmm…how about peas instead of mushrooms?? And yes whole wheat panko works great!! I can’t always find it though.
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!
Yes I know what you mean – the cold weather begs for it!
I adore mushrooms in casseroles and this sounds so delicious! Panko is my favorite casserole topping (well, cheese, but you know) :-) Fabulous recipe girlie!
I love adding mushrooms to casseroles!! Tuna too!
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!!!
Pinning for later! This looks REALLLY good! LOVE it! I love mushrooms chicken and cheese, sign me up!
Yay i hope you try it Sophia!
What a great cause! Liz, this recipe is absolutely amazing. I can’t wait to make it. Pinned.
Thanks so much for supporting a good cause!
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!
Me too!!! And in a crunch I used panko to make potato latkes the other day! Worked perfectly!
Savory casserole? You know I’m in!!
You knew I wasn’t going to bake right? ;)
Now this is a casserole that even I can get behind! I love yogurt in casseroles :)
I do too!! Will you bring dessert?
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!
Come over and help me eat it!
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
Ohio is totally awesome!!! Not weird at all!
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!
Yes Iowa does make me think of casseroles!!! Good hearty midwest food. :)
#GIVEGALLONS sounds like a wonderful program, so great that you are a part of it! The casserole looks amazing!
Thanks dear!! Trade for a slice of cake?
I love me a good ol fashioned casserole! Love the healthy twist you put on this one!
I bet you make the BEST casseroles!!
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!
So funny they don’t like mushrooms!! I always think of your amazing mushroom recipes!! :) More for you.
This looks delicious! I love the use of panko and I agree – skip the canned soup and use wholesome ingredients like yogurt!
Yes totally!! It’s so easy to make on our own!
Loving this lightened up version of a classic! Looks so comforting!
Thanks Liz!
I did eat a casserole at least once or twice a week. But never one as delicious as this! LOVE it!
Well I don’t blame you..it’s cold here in the Midwest!
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!
Yes I do too!! My mom has always added yogurt and now I crave the tanginess. :)
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 :)
Yes we used egg noodles too!!!
This sounds perfect for a chilly day like today! Comfort food at its cheeseiest best! Pinned.
It is SO chilly Lisa!!!