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.