This is a casserole I have made for year and I couldn't believe I hadn't posted it! This is a great home style dish with lots of yummy veggies. It is very easy and a nice alternative for a chicken noodle soup lover. For whatever reason, I know this is not rational, I really don't like chicken chunks in casserole... or soup. In my opinion shredded is better, but if you disagree you can always chop your chicken for a bigger meaty bite. Enjoy!
Ingredients
2 large split chicken breasts
8 oz uncooked pasta (I use a gluten free rotini, but any kind will do)
1 onion, finely chopped
1 1/2 cup coarsely chopped carrots
4-5 stalks of celery, sliced
1 can cream of chicken soup (we use a gluten free organic)
1 can cream of celery soup (same as above, but regular works too)
1 tsp black pepper
1 tsp salt
1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp Lawry's seasoning salt
1/3 cup crushed Chex cereal (we use gluten free corn Chex)
Instructions
Cook pasta according to package instructions. Rinse, drain, and set aside.
Boil chicken till cooked through. shred, and set aside.
Pre-heat oven to 350 degrees.
Spray a large sided skillet with PAM and saute saute onion, celery, and carrots till al dente. Add chicken, soup, and spices to pan. Mix well to incorporate all ingredients. Fold in veggies and pour into a 9X9 baking dish. Top with crushed Chex. Bake 30-40 minutes until hot and bubbly.Labels: casserole, chicken
