Have you ever noticed how often the dinners that you eat are either pasta, casseroles or soup? Often, the casseroles have pasta in them, as well. This creamy chicken noodle casserole takes it one step further and combines all three of these favorites into one delicious dish. As Stephanie says, “It’s a creamy, hearty version of one of the most loved soups of all time!”

There are no odd or exotic ingredients in this casserole, in fact, you probably have most of these on-hand in your fridge or pantry right now. This is simple comfort food that everyone will love.

 

INGREDIENTS

12 oz. spaghetti (cooked and drained)

½ lb. carrots (chopped)

2 stalks celery (chopped)

1 Small onion (finely chopped)

3 cups chicken (cooked and chopped)

1 can cream of chicken soup

2 cups chicken stock

Salt and pepper (to taste)

1 cup French fried onions

 

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Sauté the celery, carrots, and onion with a Tbsp. of oil over medium heat until they start to soften (about 12 minutes).

In a large bowl stir together the veggies, chicken, spaghetti, soup, chicken stock, and salt and pepper. Pour into a greased 9×13″ pan. Bake, covered, for 25 minutes. Uncover and top with French fried onions and bake 10 minutes more.

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Quick Tip:  This casserole can be prepared ahead of time, covered with foil or plastic wrap and kept in the refrigerator for several days before baking.

Recipe and image courtesy of Stephanie at Back For Seconds