Chicken Noodle Soup Casserole
Serves: 4-6
Ingredients:
12 oz. bite-sized pasta
2 tbsp. 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. kosher salt
1 tsp. poultry seasoning
2 tbsp. flour (use rice flour for gluten free)
1 1/2 c. chicken broth
4-6 slices swiss cheese
Instructions:
Bring a large pot of lightly salted water to a boil. Preheat oven to 350
degrees 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.
While pasta cooks, 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).
Stir in flour, and stir in ½ c. 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
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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