Chicken Noodle Soup Casserole

This casserole is very similar to my Comforting Chicken Noodle Soup. The crackers give it a nice crunch.

16 oz. boneless skinless chicken breasts, cooked  
12 oz. Ronzoni Smart Taste Extra Wide Noodles 
1 medium onion, chopped 
2 cloves garlic, minced 
1/2 cup carrots, chopped 
1/2 cup celery, chopped 
1 can Campbell's Healthy Request Cream of Chicken Soup 
1 can Campbell's Healthy Request Cream of Mushroom Soup 
1/2 cup fat free sour cream 
1/2 t pepper 
1 T dried parsley 
36 Town House Reduced Fat crackers, crushed

        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, minced garlic, carrots, and celery. Cook until the onions appear translucent. Add the mushroom soup, chicken soup, and sour cream. Mix well.

        Add the noodles, chicken, pepper 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.

        Makes 8 servings

        Recipe adapted from 4 Little Fergusons


        Anonymous said...

        Thanks for the shout out! :) Tonya