My menu plans went out the window this week when the girls got sick.  I needed comfort food, and fast.  I had pinned this recipe and decided to try it out – I figured it might be comfort food-y enough to give the girls some goodness in their sick little bodies.

I mean, doesn’t that just look delectable?

Of course, I made it my own with a few modifications and I thought I’d share the finished product with you here.  The verdict from the family?  Well, the sickos weren’t crazy about the crackers on the top but SuperMan and I absolutely loved it.  And the leftovers for lunch are even better after the flavors have settled in together even more.

So, this one comes with the highest of recommendations from our family.  Next time I make it I’ll only put crackers on half, but that will be the only change.  It is really, really good.

chicken noodle soup casserole

Chicken Noodle Soup Casserole

4 boneless skinless chicken breasts
Houston House Seasoning
minced onion (dried)
minced garlic
Mrs. Dash (garlic variety) if you have any, not necessary if you don’t
2 bouillon cubes (chicken)
1/2 pound of egg noodles (uncooked)
1 can cream of mushroom soup (I used low fat/low sodium)
1 can cream of chicken soup (I used low fat/low sodium)
1 cup sour cream (1 small container)
1-2 cups Mexican blend shredded cheese
1 sleeve butter crackers (like Ritz) crushed
1/2 cup butter (1 stick)

  1. Season chicken breasts generously with Houston House Seasoning and Mrs. Dash.
  2. In a large stock pot, place the chicken breasts, bouillon cubes, about 1-2 Tbsp of minced onion and 1-2 Tbsp of minced garlic.  Cover with water and bring to a boil.
  3. Cook chicken in water for about 1-2 hours or until tender.
  4. Pull chicken breast out of water (reserving water) and shred. Set aside.
  5. Bring the chicken broth back to a boil and add the egg noodles.  Cook until al dente.  You do not want to overcook so they will not be soggy in the casserole. A little “firm to the tooth” is better.
  6. While noodles are cooking mix the cream soups & sour cream in a large bowl.  Add about 1-2 tsp of Mrs. Dash and 1-2 tsp of Houston House Seasoning and mix well.
  7. Mix in the chicken.
  8. Pull noodles from the water (I saved the broth & froze it for another use later) and mix in gently with the chicken/soup mixture.
  9. Place in a greased casserole dish – 9×9 or larger.
  10. Top mixture with 1-2 cups of cheese. You want to see noodles peeking out. It should not completely obliterate the casserole. It’s just a garnish, so to speak.
  11. In a small pot, melt the butter. While butter is melting, crush the crackers if you have not already. (good stress reliever)
  12. Remove melted butter from heat and add the crackers to the butter and mix well.
  13. Sprinkle the crackers on top of the cheese, spreading in a thin layer.
  14. Bake at 350 degrees for about 30 minutes. (uncovered)

Let sit for about 5-10 minutes before serving so you don’t scorch anyone’s mouth.

IMGP4514

ENJOY!

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