As you all know by now, we LOVE to cook and try new dishes. This is yet another recipe I stumbled upon while perusing Pinterest. What we would do without it? Never mind, don't answer that.
This was super yummy, makes a ton, and will be great reheated, so perfect for lunch the next day or supper again if it has been one of those days.
Chicken Noodle Soup Casserole
12 oz. bite-sized pasta (we used gluten free spirals)
2 tbsp. butter
1 small sweet onion, diced
2 carrots, chopped
4 ribs celery, chopped
4 oz. white mushrooms, chopped (we omitted as hubby detests them)
3/4 lb. boneless, skinless chicken breasts, diced (approx. one double chicken breast)
1/2 tsp. kosher salt
1 tsp. poultry seasoning
2 tbsp. flour (we use Bob's Red Mill gluten free all-purpose flour)
1 1/2 c. chicken broth
4-6 slices swiss cheese
1.Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.
2. Cook pasta the minimum amount of time listed in the package directions, and drain.
3. While the pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, mushrooms, chicken, salt, and poultry seasoning. Stir fry chicken and vegetables in butter until chicken is cooked through and vegetables are slightly tender (about 10 minutes).
4. Stir in flour, and stir in 1/2 c. broth until smooth. Stir in the remaining broth, and bring to a low boil. Simmer a couple minutes longer until broth starts to thicken.
5. Place pasta in prepared baking dish. Carefully pour chicken mixture evenly over the noodles. Gently stir to make sure there's no dry pasta in the house. Place an even layer of swiss cheese over the top of the casserole, and bake in a preheated oven for 15 minutes, until cheese is evenly melted.
The original recipe can be found here.