Chicken noodle soup just got a delicious makeover!
Becky Low shares how to make the classic soup into a casserole.
French Onion Chicken Noodle Soup Casserole
12 ounces egg noodle pasta
4 cups cooked chicken, diced or shredded*
1 cup chicken broth
1 ½ cups frozen mixed vegetables, thawed
1 can (10.75 oz) cream chicken soup, reduced sodium
2 cups sour cream (1 carton)
½-1 envelope dry onion soup mix, to taste
1 cup shredded cheese
1 cup crumbled French fried onions
Preheat oven to 350 degrees. Spray casserole dish or 9×13 pan with non-stick spray.
Cook pasta according to package directions to al dente stage. Drain and return to pan. Add and mix shredded chicken, chicken broth, and thawed mixed vegetables.
Stir together cream chicken soup, sour cream, dry onion soup mix to taste, and half the shredded cheese. Gently fold sauce into chicken soup mixture and spread in prepared 9×13 pan.
Sprinkle remaining cheese and French fried onions over top of casserole; bake 20-30 minutes or until hot and bubbly in the center.
Recipe serves 6-8
* Rotisserie chicken works well for this recipe, or save money and cook chicken at home. If cooking chicken from scratch, place raw chicken in saucepan and cover with chicken broth, 1 carrot, ½-onion, 1-stalk celery, season to taste (salt, pepper, garlic, seasoning, etc). Cover and bring to a boil, reduce heat and simmer until chicken is tender (about 20-30 minutes). Remove chicken from the broth and shred or dice and measure for recipe. Strain and measure cooking broth, using it for broth called for in the recipe. Use any leftover chicken and broth in other recipes or freeze for future use.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.