Chicken Noodle Soup Casserole
We love soup season, especially when it's in casserole form. Shredded chicken breast baked with noodles, veggies, and Ritz crackers make this Chicken Noodle Soup Casserole a comfort food dish you’ll want all winter long.
Servings: 4
Calories: 533kcal
Equipment
- skillet
- Whisk
- Sauce pot
- Rubber Spatula
- Mixing Bowl
- Measuring cups and spoons
- Hand Mixer optional
- vegetable chopper or knife and cutting board
Ingredients
- 1 box chickpea shell noodles Banza
- 2 large chicken breasts cooked and shredded
- ½ cup white onion diced
- 1 bag frozen vegetable medley (I used Green Giant with corn, carrots, green beans and peas)
- 5.3 oz plain Greek yogurt (1 serving size container)
- 3 cups chicken broth divided
- ½ cup unsweetened almond milk
- ¼ cup all purpose flour
- 1 tsp garlic powder
- 1 tsp dried minced onion
- ½ tsp celery salt
- ½ tsp paprika
- ½ tsp dried thyme
- 1 tbsp Green Goddess Seasoning Trader Joe's
- salt & 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 remaining green goddess seasoning, crushed up ritz crackers, and salt + pepper.
- Serve hot and enjoy!
Notes
A traditional skillet won’t be large enough for Chicken Noodle Soup Casserole, you need one with higher sides. Use a dutch oven if needed.
If you use regular noodles instead of chickpea noodles, it WILL take longer for them to cook and you may need up to ½ cup more broth.
Nutrition
Serving: 1 serving | Calories: 533kcal | Carbohydrates: 60g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 1204mg | Potassium: 1034mg | Fiber: 6g | Sugar: 6g