Chicken Noodle Soup Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
533 kcal
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Course
Main Course, Dinner, Others
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Cuisine
American
Chicken Noodle Soup Casserole
Description
This recipe begins by sautéing diced onion and frozen mixed vegetables in a lightly oiled skillet. Chicken broth is brought to a boil before adding a milk and flour mixture that thickens the soup base. Seasonings including garlic powder, dried minced onion, celery salt, paprika, thyme, and Trader Joe’s Green Goddess seasoning add depth.
Shredded cooked chicken and uncooked chickpea pasta shells are stirred into the sauce along with extra chicken broth to ensure noodles cook fully. The casserole gently simmers on low heat, allowing noodles to soften and absorb the creamy, herb-infused broth. Greek yogurt contributes tangy creaminess.
The skillet used needs high sides to accommodate the liquid and ingredients as they cook. Chickpea noodles cook faster than traditional pasta, and substituting regular pasta may extend cooking time and require additional broth. The creamy, hearty casserole is a filling dish reminiscent of chicken noodle soup in casserole form.
Ingredients
- 1 box chickpea shell noodles Banza
- 2 chicken breast cooked and shredded, large
- ½ cup white onion diced
- 1 bag vegetable medley I used Green Giant with corn, carrots, green beans and peas, frozen
- 5.3 oz yogurt 1 serving size container, plain, Greek
- 3 cups chicken broth divided
- ½ cup almond milk unsweetened
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion dried minced
- ½ tsp celery salt
- ½ tsp paprika
- ½ tsp thyme dried
- 1 tbsp Green Goddess seasoning Trader Joe's
- salt
- black pepper
- 16 Ritz crackers
- cooking spray
Instructions
- Prepare the vegetables and chicken first. Finely dice white onion and shred the chicken.
- In a medium sauce pot, bring 2 cups of chicken broth to a boil. While waiting on that, add milk to a mixing bowl. Whisk in flour until it’s almost completely dissolved. Set aside.
- Heat a large skillet to medium-high heat. Spray with cooking spray and add diced onions and the frozen vegetables.
- Once the chicken broth is boiling, add the flour + milk mixture. Bring it to a bowl while whisking quickly. Add ½ tsp garlic powder, minced onions, celery salt, paprika, and dried thyme to the mixture. Stir. Reduce to a simmer.
- Add the shredded cooked chicken into the skillet and stir with the sautéed vegetables.
- Pour the uncooked noodles into the skillet. Then pour the creamy sauce into this skillet, over all of the noodles/vegetables. Add the remaining 1 cup of chicken broth and stir so all of the noodles are completely coated in liquid (this is how they’ll cook).
- Reduce the heat to low and cover with a lid. Allow the noodles to cook for 25-30 minutes, stirring a few times throughout.
- Stir in greek yogurt, remaining green goddess seasoning, crushed up ritz crackers, and salt + pepper.
- Serve hot and enjoy!
Notes
- Use a skillet or pot with high sides or a Dutch oven to hold all the liquid and ingredients during cooking.
- Substituting regular pasta for chickpea noodles will require longer cooking and possibly extra broth to ensure proper tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 1204mg | 50% |
| Potassium | 1034mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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