Friday, November 1, 2013

Chicken Noodle (Soup) Casserole

It's been so cold here! It's been a bitter-sweet fall, with beautiful leaves, gorgeous sunrises and sunsets, but folks, it is COLD here! That's why I've been loving these warm-dinner recipes! Check out today's dish, Chicken Noodle (Soup) Casserole!

What You'll Need:
2-3 chicken breasts
2 carrots (medium sized and peeled)
2 small potatoes (washed)
3 celery stalks
1 chicken bouillon cube
1 can cream of chicken soup
Pasta (whichever type you desire!)

How to do it:
1. In a pot, begin to boil your water. Add salt or olive oil if desired.
2. Spray your skillet with non-stick cooking spray, and after cutting your chicken into small cubes, add to the skillet and begin to cook it.
3. In a small pot, begin to boil your veggies. Slice them as desired, and let cook for about 5 minutes (or until the chicken is cooked, which is what I did).
4. Once chicken is cooked, add 1 can cream of chicken soup, and 1 can water with the veggies. Mix well and let simmer until the noodles are done cooking.
5. Take your baking pan, and add a tablespoon of oil into it. Using your fingers, rub the oil all over your pan, so nothing will stick to the sides (sounds weird, but it works SO well!). Once the pasta is cooked, mix the chicken/veggie/sauce mix into it, and add it into the baking dish. Mix well!
6. Top pasta with cheese (sliced or shredded - i did both to see if there was a difference in taste or texture) and bake in the oven for 30 minutes at 350 degrees.
Serve while warm and enjoy!

p.s. This dish freezes really well, so freeze some for a sick day!

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