Chicken Noodle Soup Casserole

Chicken Noodle Soup Casserole
Chicken Noodle Soup Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    whole Boneless, Skinless Chicken Breasts

  • 12

    ounces, weight Egg Noodles (I Prefer Angel Hair)

  • 1

    whole Onion, Chopped

  • 2

    cloves Garlic, Pressed

  • 1/2

    cups Carrots, Chopped

  • 1/2

    cups Celery, Chopped

  • 1/4

    cups Butter

  • 1/4

    cup flour

  • 3

    cups milk

  • 1

    cup Sour Cream or yogurt

  • Salt And Pepper, to taste

  • 1

    package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

Directions

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done, about 20 minutes. Cook the noodles in boiling water according to package instructions. While the noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots and celery. In a pot saute onion, pressed garlic, carrots, and celery in the butter. Cook until the onions appear translucent, add flour and cook for one minute. Slowly whisk in milk. Cook until thickened and bubbling. Remove from heat. Salt and pepper to taste. Stir in sour cream or yogurt. Add the noodles and chicken. 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.

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