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**Sorry, I originally had this listed from Tasty Kitchen, but have updated it to reflect the proper credit.

Fact: chicken noodle soup is not high on Jeremy’s list of food he considers good.
Dilemma: chicken noodle soup is the January challenge.
Solution: chicken noodle soup casserole (modified), recipe courtesy of 4 little Fergusons.

Chicken Noodle Soup Casserole

2 boneless skinless chicken breasts
12 ounces angel hair or thin spaghetti
1 whole onion, chopped
2 cloves garlic, pressed
½ cups carrots, grated (or chopped)
1 can (10) oz cream of celery soup
1 can (10 oz) cream of chicken soup
½ cup sour cream
Salt And Pepper, to taste
1 cup of cheddar cheese
1 package (1 sleeve from regular size box) Ritz crackers, crushed

Dice and cook chicken breasts.
Cook noodles according to packaged directions.
Grate carrots. (The original recipe also called for celery, but I didn’t have any.)

Drain pasta and add cream of chicken and cream of celery (or cream of mushroom) soup, sour cream, carrots, garlic, and salt and pepper.


Mix thoroughly.
Add chicken and pour into greased 9×13 pan.
Add cheese to top and cook at 350 for 30 minutes.

Add crushed ritz crackers to the top of casserole and return to oven for 5-10 minutes.

Want to see more yummy chicken noodle soup recipes? Check out all of the link-ups here!

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