Chicken Noodle Casserole
I LOVE a good casserole. They are the perfect weeknight meal because they come together super fast and they are super filling. This chicken noodle casserole is super simple but on of my favorites.
Chicken Noodle Casserole
Ingredients
- 1 can chedder cheese soup
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup celery diced
- 1 cup carrots diced
- ½ onion diced
- 2 cups chicken breast cooked and cubed
- ½ cup parsley chopped
- 1 tsp fresh lemon juice
- ½ tsp dried rosemary chopped
- ½ tsp thyme
- ¼ tsp dill
- 1 lb egg noodles or macaroni
- fried onions for topping
- 1-2 tsp sriracha to taste
Instructions
- Preheat oven to 350°F
- Make noodles following package directions until almost done (you still want a little bite to the noodle – it will finish cooking in the oven)
- Saute onion in olive oil and season with pinch of salt and pepper
- When onions are cooked, add garlic
- When garlic is aromatic (about a minute), add celery and carrots
- Combine soups, chicken broth, lemon juice, sriracha and spices
- When carrots have softened and celery is cooked, combine veggie mixture with soup mixture
- Fold in chopped chicken and noodles – if too dry add a little more chicken broth
- Check for salt/pepper needs at this step and add more if necessary
- Pour all into casserole dish and then top with fried onions
- Cover and bake for 15 minutes
- Bake 15 more minutes uncovered
