Chicken Noodle Soup Casserole
A creamy, cheesy chicken & pasta casserole that tastes just like a big old bowl full of Mama's comforting soup.
Servings: 8
Calories: 401kcal
Ingredients
- 8 oz pasta, cooked in chicken broth with a bay leaf-according to the package directions
- 3 tbsp butter
- 1/2 cup peeled, chopped carrots
- 1/2 cup chopped celery
- 1/2 white onion diced
- 4 tsp minced garlic
- 2 tbsp flour
- 1 cup half & half, or milk
- 1 tsp dried thyme leaves
- 1 tsp dried basil
- pinch of oregano
- salt & pepper, to taste
- 2-3 cups chopped rotisserie chicken
- 1 1/4 cups shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
Instructions
- In a large skillet over medium heat, melt the butter. Stir in the carrots, celery, and onion, and cook stirring occasionally until tender. Stir in the garlic and saute for 30 seconds, or just until fragrant.
- Whisk in the flour until it's coated everything, and formed a paste-like mixture. A little bit at a time, whisk in some of the half and half until the mixture's come together and thickened. Add a bit more, repeating until it's all been evenly incorporated. Allow the mixture to simmer, 2-3 minutes, until nice and thick.
- Stir in the seasonings, chicken, pasta, and mozzarella until all's evenly mixed/incorporated.
- Transfer the mixture into a greased 9x13" casserole dish, and spread it out evenly. Sprinkle the Parmesan evenly out over top.
- Bake the casserole at 375 for 20 minutes. Let rest 1-2 minutes before scooping and serving.
Notes
recipe adapted from Wine & Glue
Nutrition
Calories: 401kcal | Carbohydrates: 26g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 496mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1760IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 1mg