Chicken Noodle Soup Casserole
Chicken noodle soup casserole is an easy, dump and bake dinner! It’s all the flavors of the classic soup, just without a ton of extra broth.
Servings 4
Calories 393kcal
Ingredients
- 3/4 cup onion, chopped (1 small onion)
- 3/4 cup celery, chopped (2-3 stalks)
- 1 cup carrots, chopped
- 2 cloves garlic, minced
- 2 cups raw spinach
- 6 ounces uncooked egg noodles (about half of a normal sized bag)
- 1 1/2 pounds chicken breast
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups reduced sodium chicken broth
- 1 tsp Italian seasoning blend
Instructions
- Preheat the oven to 400 degrees. Lightly grease a 9x13 casserole dish.
- Place the onion, celery, carrots, garlic, spinach, and uncooked egg noodles in the casserole dish.
- Season the chicken breast with salt and pepper, and place on top of the egg noodles in the dish.
- Add broth and Italian seasoning to the casserole dish. Cover tightly with foil.
- Place in the oven and bake for 35-40 minutes. Uncover and stir everything around, making sure all the egg noodles get tossed in any remaining broth. Place back in the oven uncovered and bake an additional 10 minutes, or until chicken is cooked to 165 degrees.
- Remove from the oven and shred chicken into the dish. Stir everything around again and let sit for a few minutes before serving. Enjoy!
Notes
Notes:
- This recipe makes 4-6 servings.
- I recommend chopping the carrots on the small side, as they do stay a bit more firm compared to being cooked in soup. If you chop them smaller, they'll be more tender.
- You can also add cheddar & parmesan cheese to this dish if you'd like something a bit more rich. Add in 1 cup cheddar, 1/3 cup parmesan, and 1/2 cup milk when you add everything to the casserole dish.
Nutrition
Calories: 393kcal