chicken noodle soup casserole

Once again, this is not originally my recipe (insert new-again mom with-little-time-to-cook disclaimer here!)…  But it is just too good not to share!  I saw it on the Tasty Kitchen blog yesterday and decided to make it for dinner last night.  (I altered the recipe a bit, of course!)
Cozy, satisfying…  a delicious cross between chicken noodle soup and chicken pot pie…  this dish is definitely a keeper!  Thanks 4 little Fergusons for a great recipe!  
 I will update this with my own photo as soon as I get around to taking one!)

Chicken Noodle Soup Casserole Recipe* 

2 chicken breasts, cooked or meat from one store-bought roasted chicken
1/2 pound, or so, short pasta (rotini or penne work great!)
1/2 large onion, chopped
2 cloves garlic, minced
2-3 carrots, chopped
2-3 celery stalks, chopped
2-3 tablespoons butter
1 regular can cream of chicken soup
2/3 cup chicken stock, or water
1/4 cup sour cream
Salt And Pepper, to taste
2 teaspoons poultry seasoning
20 or so Ritz crackers, crushed


Preheat the oven to 350ºF.  Cook the noodles in boiling water according to package instructions.  While the noodles are cooking, chop or shred the chicken. Drain the pasta and set aside.
In a large pan, saute the onions, garlic, carrots, and celery in the butter – until the onions appear translucent.  Add the soup, chicken stock, sour cream and spices.  Stir to combine.  Add the noodles and chicken, and stir until fully coated. 
Transfer to a greased 9″ square pan.  (If you are making this ahead, cover with foil and refrigerate or freeze until you are ready to bake it.  You may need to allow more baking time depending on how cold or frozen it is!  Just heat to bubbling.)

Bake for 30 minutes or until bubbly.  Remove from the oven, sprinkle with crackers and bake 5 – 10 more minutes, until golden brown.

(*This version is scaled down from the original recipe to serve 4-6 people!  It can be easily doubled to serve more!)
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