Sincerely Loving Food,
CHICKEN NOODLE SOUP CASSEROLE
4 Chicken Breast (or 3 if they are really large)
12 ounces of Egg Noodles (I used whole wheat)
8-10 baby carrots (or 2 large carrots)
2-3 celery stalks
½ stick of butter
1 Can condensed cream of mushroom soup
1 Can condensed cream of chicken soup
½ C sour cream
¼ C chicken stock (water can be substituted in a pinch)
2 tbl dried Italian seasoning
1 sleeve Ritz crackers
Preheat oven to 350 degrees. Sprinkle chicken breast with salt, pepper, and 1 tbl of Italian seasoning and a little olive oil. Place on a cookie sheet and bake 30-45 minutes or until just cooked through. In the meantime chop the onion, carrots and garlic and boil the noodles to just al dente, about 5 minutes. Sautee the veggies in the butter over medium-high heat until they begin to soften, about 10 minutes. In a large bowl, stir together the cans of soup, sour cream, chicken stock, and reserve Italian seasoning with a little salt and pepper. As they are finished add the noodles and veggies to the bowl. Once the chicken is cooked and cool enough to handle, chop into bite sized pieces and stir in with everything else. Pour mixture into one 9X13 baking dish or 2: 9 inch pie pans (one can be frozen for later use). Bake at 350 for 30 minutes, remove add crushed crackers to the top and bake for an additional 5 to 10 minutes. Enjoy!
Sorry about the odd shadow in the pic...