Ingredients
Units
Scale
- 12 oz. bite-sized pasta I used gluten-free pasta made with corn and rice
- 2 tbsp. butter
- 1 small sweet onion diced
- 2 carrots chopped
- 4 ribs celery chopped
- 4 oz. white mushrooms chopped
- 3/4 lb. boneless skinless chicken breasts, diced
- 1/2 tsp. kosher salt
- 1 tsp. poultry seasoning
- 2 tbsp. flour use rice flour for gluten free
- 1 1/2 c. chicken broth
- 4–6 slices swiss cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
- Cook pasta the minimum amount of time listed in the package directions, and drain.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, mushrooms, chicken, salt, and poultry seasoning. Stir fry chicken and vegetables in butter until chicken is cooked through and vegetables are slightly tender (about 10 minutes).
- Stir in flour, and stir in 1/2 c. broth until smooth. Stir in the remaining broth, and bring to a low boil. Simmer a couple minutes longer until broth starts to thicken.
- Place pasta in prepared baking dish. Carefully pour chicken mixture evenly over the noodles. Gently stir to make sure there’s no dry pasta in the house. Place an even layer of swiss cheese over the top of the casserole, and bake in preheated oven for 15 minutes, until cheese is evenly melted.
- Prep Time: 10
- Cook Time: 45
- Category: Main
- Cuisine: Comfort Food
13 comments
Your food definatly caters to my tastes, and my husband’s as well. I plan to make the chicken noodle soup casserole and the cheesy spagettii asap. I’m thinking the chicken noodle soup dish might be the dish I take to a family birthday party next month (October). It looks main stream enough for various tastes. Thanks for sharing these delicious looking recipes.
Yum! I think this would be great for fall/winter as a comfort food.
Thanks, Leslie! Yes, I love this one during cool weather!
Loved this recipe! Will definitely be making this one again! I just started my own blog at Taste Quests and shared your recipe on there (and linked it to your page). Hope that is okay! :)
Thank you, Gina!
Great casserole! At first I thought the chicken/veggie mix was going to be too thin and make a soupy casserole but once I added it to the noodles, it really was perfect.
Thank you, Colleen! I’m glad it turned out well for you in the end. :)
Love this idea of making chicken noodle soup into a casserole – that’s brilliant and so much easier to transport :) Sorry to hear you and your youngest are feeling under the weather – hope you feel better soon.
Thank you, Kelly!
WHOA! I need this cheesy, noodley, crazy good looking casserole in my life, Andi! Looks great. Pinned and sharing on FB!
Thank you, Julie! I really appreciate it :)
Comfort at its best. Nothing better int he cold months ahead of us.
Thank you so much, Jenn! Glad you like it :)