Chicken Noodle Bake

4.32 from 16 votes

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.

4.32 from 16 votes

Chicken Noodle Bake

If you enjoy chicken noodle soup then you will love this Chicken Noodle Bake with all the same ingredients but in a casserole form. Yum!
Yield 6 people
Serving Size 1.25 cups
Course Dinner
Cuisine American


  • 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


  • 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

Serving: 1.25cups | Calories: 308kcal | Carbohydrates: 30g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 654mg | Fiber: 1g | Sugar: 4g |
SmartPoints (Freestyle): 10
Keywords Kid-Friendly

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More Amazing Chicken Recipes:

Slow Cooker Chicken, Potatoes and Mushrooms

Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Chicken and Bean Stew

Slow Cooker Sticky Garlic Chicken

Hoisin Chicken

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


  1. 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!

    1. 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.

    1. 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.

  2. 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?

    1. 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.

  3. 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!

    1. 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…

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