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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Noodle Soup Casserole Recipe

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This recipe for Chicken Noodle Soup Casserole is from Mom's Recipes - Made with "Love", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package wide egg noodles
3 tbsp butter
2 tbsp flour
3 cups cooked, cubed chicken
4 carrots, peeled and diced
3 celery stocks, washed and diced
1 onion, diced
3 cloves garlic, diced
1 cup light cream (can substitute milk for lighter sauce)
chicken broth as needed
1 8oz bag white cheddar cheese (optional)
salt and pepper to taste
3 tbsp melted butter
4 tbsp breadcrumbs
Directions:
Directions:
Preheat oven to 425º. Grease a 13 x 9 pan. Combine the melted butter and breadcrumbs and combine until crumbly. Cook the egg noodles according to package directions and set aside. Melt 3 tbsp butter in a large stock pan, saute onion, garlic, carrots, and celery until soft and fragrant. Sprinkle the flour over the vegetables and whisk until well combined. Slowly add the cream/milk, whisking to combine. Add salt and pepper to taste. Allow the mixture to simmer at a slow boil; if the mixture becomes too thick, add chicken broth to thin out to desired consistency. Add the chicken and noodles; combine together. Add the cheddar cheese until you reach your desired consistency. Transfer the mixture to the greased pan and sprinkle breadcrumbs to the top. Bake for 10 minutes or until bubbly. Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25-30 minutes

 

 

 

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