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Chicken and Veggie Fettuccine Casserole

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 

 

Yield: 6

Chicken and Veggie Fettuccine Casserole

Chicken and Veggie Fettuccine Casserole

This Chicken and Veggie Fettuccine Casserole is creamy and comforting and is one of my favorite meals to make.  This recipe works well with leftover chicken or rotisserie chicken that you need to use.

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 30 minutes

Ingredients

  • 10 oz. uncooked al dente Carba Nada Egg Noodles Fettuccine
  • 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)
  • 1/2 Tbsp Parmesan cheese, grated

Instructions

  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, oregano, 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 

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 401Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 644mgCarbohydrates 30gFiber 7gSugar 7gProtein 36g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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