Monday, September 7, 2015

Chicken Noodle Soup Casserole

Chicken Noodle Soup Casserole: Savory Sweet and Satisfying

If you take the flavor and goodness of chicken noodle soup and put it into a casserole, you get Chicken Noodle Soup Casserole. An easy and great alternative to chicken noodle soup.

Chicken Noodle Soup Casserole


  • 3 cups egg noodles
  • 2 cups cubed cooked chicken
  • 16 ounces frozen peas, carrots, green beans and corn
  • 1 cup milk
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped yellow onion
  • 2 tablespoon unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning


  1. Cook noodles according to package directions and drain.
  2. Preheat oven to 350ยบ F. Spray a round baking dish with cooking spray and set aside.
  3. While noodles are cooking, in a large bowl, combine the chicken, frozen vegetables, milk, both soups, black pepper, onion, melted butter, garlic powder and Italian seasoning.
  4. When noodles are cooked and drained add to the chicken mixture and mix. Transfer mixture to prepared baking dish and cover.
  5. Bake covered for 30 minutes.
  6. Uncover dish and bake for an additional 10-15 minutes or until the casserole is heated through.

I used my Homemade Cream of Mushroom Soup and Homemade Cream of Chicken Soup to help reduce the amount of sodium in this casserole.

Serves: 6
Calories: 486
Total Fat: 18.3g
   Saturated: 9.9g
   Polyunsaturated: 0.5g
   Monounsaturated: 1.6g
   Trans: 0g
Cholesterol: 108.8mg
Sodium: 275.6mg
Potassium: 415.4mg
Total Carbs: 44.8g
   Dietary Fiber: 4.4g
   Sugars: g
Protein: 7.7g
Vitamin A: 17.2%
Vitamin C: 40.4%
Calcium: 13.4%
Iron: 16.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Taylor House.
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