Creamy Chicken Noodle Soup Casserole
A unique spin on Chicken Noodle Soup in a delicious casserole dish!
Ingredients
6 ounces (2 ¼ cups) NO YOLKS® Extra Broad Noodles
1 tbsp olive oil
1 package (8 oz) sliced fresh mushrooms
2 ribs celery, chopped
3 medium carrots, peeled and sliced
1 small onion, chopped
1 tsp garlic powder
1 quart (32 oz.) chicken broth
1 package (8 oz.) light cream cheese, softened
1/2 cup Parmesan cheese, grated
1 1/2 tbsp all-purpose flour
2 cooked chicken breasts, chopped (about 2 cups)
- Topping:
1 cup panko bread crumbs
1 tbsp butter, melted
1/4 tsp salt
1/4 tsp ground black pepper
Instructions
- Preheat oven to 400° F.
- In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper. Set topping ingredients aside.
- Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.
- Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1 to 2 minutes, or until mixture begins to thicken.
- Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
- Bake uncovered 15 minutes.
- Remove from oven and let stand 10 minutes.