CHICKEN NOODLE SOUP CASSEROLE (click here to print)
4 chicken boneless skinless chicken breast
1 – 12 ounce package egg noodles (I prefer angel hair or homemade skinny noodles)
1 onion, chopped
2 cloves garlic, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
3 -4 tablespoons olive oil
1/2 stick butter (1/4 cup)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
salt and pepper
1 tablespoon dried parsley
1 sleeve crumbled Ritz crackers
In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done.
Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.
In a pot saute onion, garlic, carrots, and celery in butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.
Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.
Bake at 350 for 30 minutes or until bubbly.
Remove from oven, sprinkle with crackers and bake 5 – 10 more minutes.
We LOVED this! Forget 2nds, we went back for 4th’s!!!!! This recipe came together very easily, but I did use a few shortcuts. I had a jar of chicken and a bag of homemade noodles on hand, so I used those instead with great results!
I prefer my Chicken Noodle Soup with spaghetti noodles instead of egg noodles anyways, so I may always choose to use that type of pasta in this recipe.
Happy Cooking! This really is delicious, you outta try it soon….
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