A new spin on a classic dish!
When it comes to comfort food, chicken noodle soup is a classic dishful of love. If you’re feeling blue, there’s a warm embrace in every spoonful. And we at Skinny Ms. decided to take that homey feeling one step further by transforming one of our favorite comfort foods into something even yummier.
Chicken Noodle Bake is an offshoot of chicken noodle soup. The ingredients are essentially the same – without the soup. We used whole wheat spaghetti that we broke into small pieces to imitate noodles. We grilled the chicken on a griddle before chopping it into small pieces. Carrots and celery add some healthy flavor, and there’s even some chicken broth to make the baked dish nice and moist. You’ll love how creamy we made it by adding some homemade bechamel sauce and Parmesan cheese. Enjoy this creamy Chicken Noodle Bake anytime, anywhere, with your family.
Chicken Noodle Bake
Ingredients
- 2 boneless and skinless chicken breasts
- 1 teaspoon kosher or sea salt divided
- 2 carrots large, peeled and finely diced
- 7 ounces spaghetti broken into small pieces
- 1 cup bechamel sauce (see recipe below)
- 1 celery stalk diced
- 1/4 cup chicken broth fat-free
- 1/2 cup parmesan cheese freshly grated
- 1/2 teaspoon black pepper
Bechamel Sauce
- 4 tablespoons pure butter
- 4 tablespoons flour
- 2 cups milk non-fat
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher or sea salt
Instructions
- Preheat oven to 375 degrees F.
- On a hot griddle or skillet, cook the chicken over medium heat until cooked through. Chop chicken into 1-inch pieces. Set aside.
- Over medium heat, bring a pot of water to a boil. When it boils, sprinkle in 1/2 teaspoon salt and add the spaghetti and carrots. Drain completely when spaghetti is al dente. Transfer the chicken pieces, spaghetti, and carrots to a large casserole pan. Stir in the bechamel sauce (below), remaining 1/2 teaspoon salt, celery, chicken broth, parmesan cheese, and black pepper.
- If desired, sprinkle with additional parmesan cheese.
- BECHAMEL SAUCE: In a medium heavy saucepan, melt the butter over low heat. Add the flour. Whisk continuously until the roux is thickened. Add the milk gradually, whisking continuously. Sprinkle the in the nutmeg and salt. When the bechamel sauce becomes thick, remove it from the heat. NOTE: If the sauce cools and you wish to thin it out, just add a little more milk.
- Cover loosely with foil and bake for 25 - 30 minutes or until heated through.
Nutrition Information
Have you made this recipe?
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More Amazing Chicken Recipes:
Slow Cooker Chicken, Potatoes and Mushrooms
Slow Cooker Thai Chicken Noodle Soup
Slow Cooker Chicken and Bean Stew
Slow Cooker Sticky Garlic Chicken
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It is always a pleasure to hear from our readers. Tell us what you think in the comments section below.
This is delicious! Will make again and again! The whole family loved it.
Is there a lower calorie/fat substitute for the sauce? On the new WW plan this is 10 points…would love to knock a few off!
Lynn, Non-fat milk is already being used. I’ll have to give it some thought. As of now, I can’t think of a way to reduce the points.
How much is a serving?
Each serving comes about 1 1/4 cups.
Could use freeze this dish?
I would recommend cooking it, cooling, then freezing in an airtight container. Be sure to defrost in the fridge the night before you plan to serve. It will need adequate time for thawing. Cover with foil and heat at 375 degrees until it’s hot, about 25-30 minutes.
We do not like nutmeg. Can I omit it, or substitute something else? Sounds delicious.
Chrissy, Either sub with a pinch of allspice or omit.
I made this for dinner tonight and it was yummy comfort food. Thank you for the recipe. It’s a keeper
Kristina, So happy you enjoyed the recipe! Thank you for the feedback. 🙂
We have been making this recipes for awhile. It is super yummy! One question I have… for the first time last time I made it, I noticed it says “1 cup of béchamel sauce.” However, the recipe makes a fair amount more than this even once thickened. I have always added all of it. Am I only suppose to be using one cup?
Hi Tara, one cup of bechamel would be the “minimum”. You can use as much as you’d like to make the recipe perfect for you and your family! Using more just changes the nutritional information.
Is this 10 points per serving?!
Yes, the nutritional information and points listed are per serving.
Does this fill a 13X9 dish?
Sure does. 🙂
Made it tonight. Everyone loves it! Would love to see a video though. I wasn’t sure about tossing in the broth, celery and cheese in layers or if I needed to mix it in a bit. I didn’t want to disturb the bechamel sauce either. So a video would have been helpful to me. Thank you for the recipe!
Grace, Thank you for the suggestion.
Where is the chicken broth suppose to go?
Tara, See this instructional paragraph: Over medium heat, bring a pot of water to a boil. When it boils, sprinkle in 1/2 teaspoon salt and add the spaghetti and carrots. Drain…