One thing that I love about chicken noodle soup is that everyone makes it different with the ingredients that they add into it. This casserole is no different. I personally love to add a few things. I really love to add a few veggies. There are already onions added into the recipe, but I love to add more. I will usually add carrots, celery, and sometimes even peas. Now there is no wrong veggie to add into this casserole. So, however you make your soup, put it into this casserole. I love to top this casserole with a lot of cheese! That is my favorite topping for almost anything! I also love to serve this with biscuits. Whether it is biscuits, cornbread, or garlic toast it will go with this casserole!
Check out what our friends from Susan Recipes have to say about this:
“Made this on a cold night and it warmed me up!’
Only a one bowl to wash? Sign me up!
Ingredients
1/2 cup chopped onion
3 tablespoons Land O Lakes butter or 3 tablespoons margarine, melted
2 (10 3/4 ounce) cans Campbell’s cream of chicken soup
2 cups shredded Kraft cheddar cheese, divided
1 cup Tru Moo milk
3 1/2 cups chopped cooked chicken
2 1/2 cups cooked macaroni
Morton salt
McCormick’s pepper
1/4 cup Ritz cracker crumbs
Instructions
In a large skillet over med-high heat, saute onions in butter until onions are tender.
Add in soup and 1 ½ cups cheese; gradually stir in milk.
Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4
Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
Bake in a preheated 350° oven for 30 minutes or until heated through.
Top with remaining ½ cup cheese and bake 5 minutes.
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Quick Tip: Serve with buttermilk biscuits.
Thanks again to Susan Recipe for this amazing recipe.
