Who remembers not feeling well and having mom make up a big old pot of steamy chicken noodle soup? My mother used to do this for us kids all of the time. I swear, her chicken noodle soup could cure a tummy ache in 2.5 seconds. Another thing that mom would do would make her famous casseroles. One day, mom got the idea to combine the two and thus chicken noodle soup casserole was born. So yummy and filling!
This recipe is very easy to follow and quite simple to personalize. For example, I left out the Swiss cheese because my kids don’t like it. Adjust as you see fit. Enjoy!
12 oz. bite-sized pasta.
2 tbsp. Kerrygold butter
1 small sweet onion, diced
2 carrots, chopped
4 ribs celery, chopped
4 oz. white mushrooms, chopped
3/4 lb. boneless, skinless chicken breasts, diced
1/2 tsp. Morton kosher salt
1 tsp. McCormick poultry seasoning
2 tbsp. Gold Medal flour, use rice flour for gluten free
1 1/2 c. College Inn chicken broth
4-6 slices Kraft swiss cheese
Preheat oven to 350 F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
Cook pasta the minimum amount of time listed in the package directions, and drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, mushrooms, chicken, salt, and poultry seasoning. Stir fry chicken and vegetables in butter until chicken is cooked through and vegetables are slightly tender (about 10 minutes).
Add the flour, and stir in 1/2 cup broth until smooth. Stir in the remaining broth, and bring to a low boil. Simmer a couple minutes longer until broth starts to thicken.
Place pasta in prepared baking dish. Carefully pour chicken mixture evenly over the noodles. Gently stir to make sure there’s no dry pasta in the house. Place an even layer of Swiss cheese over the top of the casserole, and bake in preheated oven for 15 minutes, until cheese is evenly melted.
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Quick Tip: This casserole is very easy to double when feeding a crowd.