Craving a tasty noodle dish that will help to fuel your active lifestyle – and still please the kiddos as well? Try this butternut squash casserole with noodles and chicken!
Disclosure: This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
The other day I was chatting with someone getting ready for a figure competition, and she’s really limited in her carbohydrate choices leading up to the show. I joked around with her that this is why I like endurance sports – gimme all the carbs! 😉
While I’m not completely serious – we all know that runners and triathletes can’t just eat a free for all – I do love a good carb-rich meal leading up to a big training session or race, or simply as part of a healthy balanced week. When it comes to that pre-long run meal, my two personal favorites are either a big ol’ stack of pancakes, or a nice filling bowl of noodles. No Yolks noodles are a great option to put in that bowl.
There’s something about egg noodles that just reminds me of home. I don’t know if it’s the dishes my mom made ‘em in as a kid, but they’re comforting for me to eat. And before a big race? I could use something comforting with my nerves!
No Yolks are actually an egg noodle alternative, as they’re made with just the egg whites and no egg yolk – and they can be used any way you normally use egg noodles. Plus, these noodles always seem to come out with the perfect firm-yet-light texture when you cook with them. {Psst – Want to try ‘em out yourself? Grab a coupon for 50 cents off any No Yolks noodle product!}
If you haven’t cooked with egg noodles in a while, you might be surprised at the versatility of No Yolks. I think people always envision egg noodles as limited to beef stroganoff or chicken noodle soup. But there are tons of ways to use them. Think casseroles, stir fries, soups, pasta bowls…you name it!
On their website, you can find recipes for things like Sriracha Cheesy Noodles or Noodles with Kale and Walnut Pesto. And they have different cuts of noodles (like broad versus stir fry versus fine) available so that you can find the right fit for each type of recipe you’re making.
Lately, I’ve been using them in this butternut squash casserole with noodles and chicken. This is such a perfect fall dish, especially for all you active folks. (Seriously – the hubby has been eating this for lunches all week as he gets ready for the Hartford Marathon tomorrow!)
It’s got a nice blend of healthy carbohydrates plus protein, meaning energy for your activities and support for muscle repair and recovery.
And of course, it’s tasty. The seasonal ingredients – like sweet, bright, butternut squash and earthy broccoli – add layers of flavor along with the noodles, chicken, and white sauce. It’s a total winner for kids and adults alike.
I hope you’ll give this butternut squash casserole a try the day before your next long run or race – or just for a yummy family-friendly dinner whenever you and the kiddos are craving noodles!
Recipe is Below – But First, A No Yolks Giveaway!
To top it off – who’s excited for a sweepstakes?! No Yolks is giving away five $100 gift cards! You can enter using the giveaway platform below. Influence Central will randomly select 5 winners from all program entries and will facilitate fulfillment of the winning prizes.
Enjoy this tasty recipe, and I hope you’ll give No Yolks noodles a try!
Craving a tasty noodle dish that will help to fuel your active lifestyle – and still please the kiddos as well? Try this butternut squash casserole with noodles, broccoli, and chicken!
- 6 ounces No Yolks broad noodles (half of a 12 ounce bag)
- 1 tbsp butter
- 4 cups butternut squash (chopped into 1 inch pieces)
- 1 cup chicken broth
- 3 cups broccoli (chopped florets)
- 2 cups spinach (packed)
- 1 cup shredded part-skim mozzarella cheese
- 1.5 cups chopped cooked chicken (I used leftover rotisserie chicken)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1/4 cup flour
- 2 1/2 cups 1% milk
- 1/3 cup Parmesan cheese
Boil a pot of water and cook 6 ounces of No Yolks noodles for approximately 7-8 minutes, until al dente. When done, drain and set aside in a large mixing bowl for now. (Set aside the pot to make sauce in a later step.)
While noodles are cooking, melt 1 tbsp butter in a large skillet over medium high heat. Add squash and toss for a minute or two, until most butter has coated the squash. Add 1 cup chicken broth. Cook, uncovered, over medium heat for approximately 8-10 minutes.
Add broccoli to the skillet with the squash and cook for an additional 4-5 minutes. Add spinach and cook for an additional 1-2 minutes, until spinach just starts to wilt. Remove from heat and add to the bowl with the noodles. Stir in mozzarella cheese and precooked chicken.
Preheat oven to 350 degrees.
In same pot that you cooked noodles (always good to avoid too many dishes!) melt 2 tbsp butter. Add onion/garlic and sauté for a few minutes until tender. Mix in flour and stir for 2 minutes. Gradually add 2 ½ cups of milk, stirring. Heat, stirring often, until sauce just starts to boil. Remove from heat and stir in parmesan cheese.
Pour the sauce into the bowl with the noodles/vegetables/cheese. Toss everything until well combined, and then dump in your casserole dish. Cover with foil and bake at 350 degrees for about 25 minutes.
Nutrition analysis (approximate per serving):
425 calories, 15 g fat, 8 g sat fat, 420 mg sodium, 46 g carbohydrate, 4.5 g fiber, 9 g sugar, 27 g protein, Vitamin A: 233%, Vitamin C: 107%, Calcium: 42%, Iron: 18%
Share with me: Are you planning to try this butternut squash casserole with noodles and chicken? What’s your favorite way to use No Yolks noodles? Do you also run because you love carbs? 😉
Chrissy Carroll
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Abbey Sharp says
October 13, 2017 at 3:10 pmSaw this on your insta, and still loving it! Such a perfect weeknight meal 🙂
Chrissy Carroll says
October 17, 2017 at 7:07 amYay, glad you love it Abbey!
Rachel says
October 13, 2017 at 5:51 pmLooks delicious! Can’t wait to try it!
Chrissy Carroll says
October 17, 2017 at 7:07 amHope you love it!
Farrah says
October 13, 2017 at 6:29 pmThose noodles sound amazing, and I happen to love sweet potatoes! 😀 This is absolutely perfect for fall! :]
Chrissy Carroll says
October 17, 2017 at 7:08 amI used butternut squash in this recipe, but you could easily sub with sweet potatoes instead! 🙂
Carmy says
October 13, 2017 at 10:49 pmUm this looks delicious! Need it now!
Chrissy Carroll says
October 17, 2017 at 7:08 amSending one over to you stat 😉
Kalee says
October 14, 2017 at 12:00 amThis looks so good and like a comfort food! My mom used No Yolks all the time too! I still use them for beef stroganoff! Yum!
Chrissy Carroll says
October 17, 2017 at 7:09 amThe noodles are delish for a lot of different meals, right?!