Ingredients
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Butter – 3 tbsp
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Chicken Broth – 8 cups
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Egg Noodles – 12 oz (340 g)
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Yellow Onions – 1
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Carrots – 2
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Celery – 2 stalks
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Parmesan – 3 oz (90 g)
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Cheddar – 4 oz (120 g)
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Kosher Salt – 1 ½ tsp
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Ground Black Pepper – 1 tsp
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Thyme – 1 tsp
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Chicken BreastThree split chicken breasts– 1 ½
Recipe
Chicken noodle soup is the most comforting food to slurp up when you’ve had a bad day. The foolproof combo of the delicate poultry meat, brightly-colored veggies, and delicious egg noodles nourishes both body and soul. Although this iconic dish is hard to beat, we are up to the challenge. Let us present to you chicken noodle soup casserole!
The heartier version of the familiar comfort food includes egg noodles with onions, carrots, and celery, topped with shredded cheddar and Parmesan — perfect for a family dinner.
Steps
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1
Done
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Preheat the oven to 400 ºF. Grease a 9x13-inch baking dish with one tablespoon of unsalted butter. |
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2
Done
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Cook chicken breasts and shred them. |
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3
Done
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Pour chicken broth into a large pot and bring to a boil. Add egg noodles and cook until al dente. |
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4
Done
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Meanwhile, dice onion, thinly slice carrots and celery stalks. |
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5
Done
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Drain the noodles and set them aside. |
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6
Done
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Melt the remaining butter in a large skillet over medium-high heat. Add the onion, carrots, and celery and cook until softened (approximately 10 minutes). |
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7
Done
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In the meantime, grate Parmesan and cheddar. |
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8
Done
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Add kosher salt, black pepper, and dried thyme to the skillet and mix. |
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9
Done
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Remove the skillet from the heat. Add the Parmesan, cheddar, noodles, and the shredded chicken and stir. |
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10
Done
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Evenly spread the mixture in the prepared baking dish. Bake until the cheeses melt (10–12 minutes). |
The best thing about this chicken noodle soup casserole is how quickly it bakes — about 10 minutes. Take care not to overbake, as it can result in overcooked noodles. Invite your family to the dinner table and enjoy your delicious meal!
