I’m a soup lover. My guys – not as much.
I made it even a little more hearty than the original I found by adding more chicken, cheese, and veggies, and it turned out to be another Winner Winner Chicken Dinner!
I make chicken for dinner at least once, if not twice a week, so am always looking for new chicken recipes to try. I am sure this one will be made again. And what a great casserole to take to someone who is recovering from an illness, welcoming a new baby, just moving into a new home… It is comfort food for the soul.
Here is how I adapted it from the recipe I found at The Weary Chef:
Chicken Noodle Soup Casserole
1 lb of your favorite pasta
4 Tbsp butter
1 large sweet onion, chopped
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, chopped
1/2 cup sliced green onions
2 lbs boneless skinless chicken breasts, diced
2 Tbsp chopped fresh rosemary
1 tsp chopped thyme
1 tsp sage
1/2 tsp nutmeg
salt and black pepper to taste
3 Tbsp flour
2 1/4 cups chicken broth
1/2 cup shredded fresh Parmesan cheese
8 oz. sliced Havarti cheese (or our favorite – this is what I had on hand)
Boil pasta according to package directions to al dente.
Preheat oven to 350 degrees F, and spray a 9×13 baking stone or pan with cooking spray.
Melt butter in a large skillet over medium to high heat. Add onions, carrots, celery, garlic and green onions, and saute for 2-3 minutes. Add in chicken and seasonings, and stir fry until chicken is cooked through – about 10 minutes.
Stir in flour and 1 cup of the chicken broth until smooth. Add remaining broth and bring to a low boil, then simmer for a few minutes as the broth thickens.
Place pasta in greased baking dish, and pour the chicken mixture on top. Gently stir until all pasta is coated in the yummy sauce. Layer the cheese on top and sprinkle additional green onions if desired.
Bake for 20-30 minutes until cheese is melted.
Cheers & Hugs,