Chicken noodle soup is so comforting on a cold day.  This casserole takes the flavors of chicken noodle soup and makes a healthy and filling meal that is sure to warm you up and boost your spirits.  This can be prepped in advance and stored in the refrigerator when ready to serve. 

Recipe adapted from Food Network

Ingredients-

2 boneless skinless chicken breasts diced

8 ounces protein pasta or egg noodles

4 tablespoons unsalted butter

1-2 cups carrots (diced or baby carrots split in half)

1 celery stalk diced

8 ounces white mushrooms diced

1 cup frozen pearl onions thawed

1/3 cup all purpose flour

1 teaspoon ground thyme

½ cup dry white wine

4 cups chicken broth

1 cup plain nonfat Greek yogurt

2 tablespoons fresh parsley diced

1 cup shredded Gouda (Cheddar, Swiss, etc…)

Salt and pepper for seasoning

Directions-

1. Preheat oven to 375 degrees.  Spray a 9×13 pan with olive oil spray.
2. Bring a large pot of boiled water to a boil.  Cook noodles according to package directions to al dente.
3. Spray a nonstick pan with olive oil spray.  Sauté the chicken until it is no longer pink.  Set chicken aside.
4. Heat a nonstick pan or Dutch oven to medium heat.  Melt 4 tablespoons butter.  Whisk in the flour to form a loose paste.  Stir in the mushrooms, onions, celery, thyme, salt and pepper.  Cook for 5 minutes to soften. 
5. Add the wine and whisk for 30 seconds.
6. Add the chicken broth and yogurt. 
7. Bring the mixture to a boil and reduce heat to simmer for 10 minutes.
8. Fold in the noodles, chicken, and parsley.
9. Transfer to 9×13 dish. 
10. Top with shredded cheese.
11. Bake until bubbly and brown on top 40-45 minutes.  (If cooking after refrigerating cook for at least an hour.)