Sunday, March 6, 2011

What's Cookin'

I tried out a new recipe on Friday night and I can't wait to share it with y'all.

I found this featured on the Pioneer Woman's blog. You all MUST make this and soon!

Chicken Noodle Soup Casserole

You will need:

4 whole boneless, skinless chicken breasts
12 oz angel hair pasta
1 whole onion, chopped
2 cloves garlic, chopped
1/2 cups carrots, chopped
1/2 cups celery, chopped
1/4 cups butter
1 10 oz can cream of mushroom
1 10 oz can cream of chicken
1/2 cups sour cream
***I'm not a huge fan of sour cream so I did not use this much. It still tasted yummy and was super creamy!***
salt and pepper, to taste
1 tablespoon parsley
1 package (1 sleeve from box) Ritz crackers

Step 1: In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil chicken, about 20 minutes and drain

Step 2: Chop onions, garlic, carrots and celery

Step 3: Cook angel hair in boiling water. While cooking pasta, saute veggies in butter. Cook until onions appear translucent. Add in mushroom soup, chicken soup and sour cream. Mix well

Step 4: Cut up chicken into 1/2 inch pieces

Step 5: Drain pasta

Step 6: Add in noodles, chicken, and parsley. Stir until fully coated. Add salt and pepper as needed

Step 7: Transfer into 9 x 13 greased pan and bake at 350 degrees for 30 minutes or until bubbly

Step 8: Remove from oven and sprinkle top with crackers and bake for 5-10 minutes

And then enjoy!

Ladies...this dish is tasty and perfect for a cold night. Great comfort food and perfect to have for leftovers over the weekend.

1 comment:

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