Thursday, March 05, 2015

Chicken Noodle Casserole

We finally had our first snow fall last week....and it was a doozie.  Snow days=soups and crafts.  This is a recipe I tried out for a chicken noodle casserole.  My whole goal in life (when eating soap) is to dig out the good stuff and skip the broth anyway, so....this completely meets all my soup goals.  It taste just like chicken noodle soup, minus all the extra broth.  It's still slightly soupy, but very hearty.  If you like chicken noodle soup....try this.  I also found the more fried onions, the better, so feel free to add more.  The original recipe is from backforseconds.
Chicken Noodle Soup Casserole
Ingredients: 12 oz spaghetti (cooked and drained), 1/2 lb carrots (sliced then), 2 stalks of celery (sliced then), 1 sm onion (diced), 1 T oil,  3 c chicken (cooked and shredded), 1 can cream of chicken soup, 2 c. chicken stock, salt & pepper (to taste), 1 c+ french fried onions
1.  Saute celery, carrot, and onion with a T of oil over medium heat until they start to get soft (about 10 minutes).
2.  In a bowl stir the veggies, chicken, spaghetti, soup, chicken stock, and salt and pepper.
3.  Grease a 9x13 pan and pour mix into pan.
4.  Bake covered at 350 for 25 minutes.
5.  Uncover and sprinkle with french friend onions.  Bake another 10 minutes.