I know, this doesn’t look like much. But what it actually is, is pure deliciousness.
It tastes JUST like chicken noodle soup…without all the broth! Which makes me happy because, let’s be honest, the noodles and chicken are the best parts!
I had my father-in-law for dinner that night, and it was late…apologies for the picture!
We will definitely make this again – it’s very mild, but absolutely delicious!
My only change would be to keep the ritz crackers off the top of the whole casserole if we don’t intend to eat it all…I don’t like them when they get mushy in the fridge!
Chicken Noodle Soup Casserole
- 4 whole Boneless, Skinless Chicken Breasts
- 12 ounces, Angel Hair Pasta
- 1 whole Onion, Chopped
- 2 cloves Garlic, Pressed
- ½ cups Carrots, Chopped
- ½ cups Celery, Chopped
- ¼ cups Butter
- 1 can Cream Of Mushroom Soup (10 Ounce Can)
- 1 can Cream Of Chicken Soup (10 Ounce Can)
- ½ cups Sour Cream
- Salt And Pepper, to taste
- 1 Tablespoon Dried Parsley
- 1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed
In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done, about 20 minutes.
Cook the noodles in boiling water according to package instructions.
While the noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots and celery.
In a pot saute onion, pressed garlic, carrots, and celery in the butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.
Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.
Bake at 350F for 30 minutes or until bubbly.
Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.