Chicken Noodle Soup Casserole

/ Jodi

chicken noodle soup casserole

I’m a soup lover.  My guys – not as much.

I ADORE homemade chicken noodle soup, so when I saw this recipe for a Chicken Noodle Soup Casserole, I knew it was right up my guys’ alleys!

chicken noodle soup casserole 2

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!

chicken noodle soup casserole 3

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

Ingredients:chicken noodle soup casserole 2
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)

Directions:

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.

Enjoy!

Cheers & Hugs,
Jodi

34 thoughts on “Chicken Noodle Soup Casserole”

    • Hey Laura – I think it would be easy to adapt as the original recipe I found showed that you could use gluten free pasta made from rice and corn and flour made from rice?? Does that sound right?

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      • Yeah, no doubt! Brown rice pasta and brown rice flour are both wonderful. I’ve been grain free also for a couple of years but usually if I eat a bit of something with rice now and then, it’s all good. I was thinking mainly for Hub though. I bet he’d really love this (and he’s gluten free but not grain free, so it’d be perfect for him with those substitutions you mention!)

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      • I made a big pot of chicken, white bean, and kale soup on Monday (first time with the new recipe–yum!), and last night we threw together a batch of what we call Campers’ Stew, with canned veggie soup concentrate and ground beef as the base…and then a lot of scrounging in the fridge, throwing in veggies and seasonings, simmering and adjusting…

        …And I found a pretty scarlet leaf on the ground this morning when I took the little dog out…sigh. Soup and casserole season comes to Ohio…

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    • Thanks, Donna! I can’t wait to try the homemade noodles! I am so flattered that you reblogged to your friends! Thank you! That is one of the highest forms of flattery 🙂 – and I greatly appreciate!

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