Not sure what made this more yummy – the hearty flavors of chicken noodle soup, or those slurpy noodles. Either way, a great little dinner.
Chicken noodle soup casserole (with my nondairy substitutions, from TastyKitchen blog)
4 whole boneless, skinless chicken breasts
12 ounces egg noodles
1 whole onion, chopped
2 cloves garlic, pressed
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 tablespoons margarine
20 ounces cream of mushroom soup (I used Imagine – it’s dairy-free)
1/2 cup soy sour cream
salt and pepper, to taste
1 tablespoon dried parsley
about 8 ounces Ritz crackers (they’re dairy, so I used Whole Foods’ golden crackers – great!), 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″ pieces. Drain pasta and set aside. Finely chop onions, carrots, and celery.
In a pot, saute onion, pressed garlic, carrots, and celery in the margarine. Cook until the onions appear translucent. Add the mushroom 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 350 degrees F for 30 minutes or until bubbly. Remove from oven and sprinkle with crackers and bake 10 minutes more. Makes 8 servings.