Chicken Noodle Soup Casserole

This dish was really good.  It tasted similar to chicken noodle soup.  My only change would be to add some milk or less pasta.  Probably less pasta because it makes a LOT.  Definitely enough to feed a small crowd. We also added a little creole seasoning, but that is because I cannot help myself.  
Chicken Noodle Soup Casserole
serving: 8
  • 3 chicken breasts, cooked and shredded
  • 12 oz Angel Hair pasta (go with less! maybe 8 oz)
  • 1 onion, chopped
  • 2 cloves garlic
  • ½ cups carrots, chopped
  • ½ cups celery, chopped
  • ¼ cups butter
  • 1 can cream of mushroom soup 
  • 1 can cream of chicken soup 
  • ½ cups sour cream
  • salt and pepper, to taste
  • 1 Tablespoon dried parsley
  • 1 sleeve of ritz crackers crushed


Cook the noodles according to package instructions.
Drain pasta and set aside. Finely chop onions, carrots and celery.
In a pot saute onion, garlic, carrots, and celery in the 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 350F for 30 minutes or until bubbly.
Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.

Recipe:  Step-by-Step: Chicken Noodle Soup Casserole from the tasty kitchen blog
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