This Chicken and Veggie Fettuccine Casserole is creamy and comforting!  This recipe works well with leftover chicken or rotisserie chicken that you need to use.

Servings: Makes 6 (1 cup) servings

GREEN: 7 SmartPoints per serving

BLUE: 6 Smartpoints per serving 

PURPLE: 3 SMartPoints per serving if using whole wheat pasta

 

If you love a good pasta dish like I do, be sure to check out these recipes as well:

Shrimp and Peas Fettuccine Alfredo

Lightened Up Classic Mac N’ Cheese

Cream Cheese Chicken Lasagna

Chicken Stroganoff 

 

For this recipe I use Al dente Carba-Nada egg fettuccine noodles since they are lower in points than most noodles. You can substitute them for Barilla Plus spaghetti noodles which is another low point spaghetti option.

I get the Al dente Carba- Nada egg noodles HERE online on Amazon in a 6 pack. They are my absolute favorite-they taste delicious and are lower in carbs than regular fettuccine.

How do I make this Chicken and Veggie Fettuccine Casserole?

Cook noodles as directed on package.

In a sauce pan, melt butter over medium heat.

Stir in flour until roux is made.

Gradually mix in skim milk.

Cook and stir until sauce comes to a boil.

Stir in Parmesan cheese, Italian seasonings, 1/2 tsp salt and 1/4 tsp pepper. Stir sauce until it thickens.

Place steamed vegetables into a small mixing bowl with cooked chicken pieces.

Pour noodles in prepared baking dish.

Top noodles with cooked chicken and veggies mixture.

 

Pour sauce over chicken/veggies and noodles.

Bake for 12-15 minutes or until bubbly.

Serve!

 

Ingredients:

• 10 oz. uncooked Al dente Carba Nada Egg Fettuccine Noodles or whole wheat pasta if following the WW PURPLE plan
• 1 bag (12 -16 oz) frozen California Mix vegetables: broccoli, cauliflower, carrots
• 2 cups skinless, boneless chicken or rotisserie chicken, cooked and diced
• 2 Tbsp Land O’ Lakes light butter made with canola oil
• 1/2 cup Parmesan cheese, grated
• 3 Tbsp all purpose flour 
• 2 cups skim milk or unsweetened almond milk ( I use Skim milk)
• 1/2 tsp salt, to taste
• 1/2 tsp pepper, to taste
• 1/2 tsp dry Italian seasoning ( I use Dak’s Italian Blast)

 

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 or 3-quart baking dish with non stick cooking spray.
3. Cook noodles as directed on package. Drain. Set aside in a large mixing bowl.
4. Steam veggies in microwave as directed on vegetable package. Place steamed vegetables into a small mixing bowl with cooked chicken pieces. Set aside.
5. Meanwhile, in a sauce pan, melt butter over medium heat. Stir in flour until roux is made. Gradually mix in skim milk. Cook and stir until sauce comes to a boil. It will take about 5 minutes.
6. Stir in Parmesan cheese, Italian seasonings, 1/2 tsp salt and 1/4 tsp pepper. Stir sauce until it thickens. 
7. Pour noodles in prepared baking dish. Top noodles with cooked chicken and veggies mixture.  Pour sauce over chicken/veggies and noodles. 
8. Bake for 12-15 minutes or until bubbly. Serve!

Servings: Makes 6 (1 cup) servings

GREEN: 7 SmartPoints per serving

BLUE: 6 Smartpoints per serving 

PURPLE: 3 SMartPoints per serving if using whole wheat pasta or 6 SmartPoints per serving if using Al dente Carba Nada Noodles