French Onion Chicken Noodle Soup Casserole. Simple comforting winter meal. Easy to make for dinner, potluck, or neighborhood sympathy meal.
12 ounces egg noodle pasta
4 cups cooked chicken, diced or shredded*
1 cup chicken broth
1 ½ cups frozen mixed vegetables, thawed
1 can (10.75 oz) cream chicken soup, reduced sodium
1 carton (16 oz) sour cream (2 cups)
½-1 envelope dry onion soup mix, to taste
1 cup shredded cheese
1 cup crispy French fried onions
Preheat oven to 350 degrees. Spray 9x13 pan with non-stick spray.
Cook pasta according to package directions to al dente stage. Drain and return to pan. Add and mix shredded chicken, chicken broth, and thawed mixed vegetables.
Stir together cream chicken soup, sour cream, dry onion soup mix to taste, and half the shredded cheese. Gently fold sauce into chicken soup mixture and spread in prepared 9x13 pan.
Sprinkle remaining cheese and French fried onions over top of casserole; bake 20-30 minutes or until hot and bubbly in the center.
* Rotisserie chicken works well for this recipe, or save money and cook chicken at home. If cooking chicken from scratch, place raw chicken in saucepan and cover with chicken broth, 1 carrot, ½-onion, 1-stalk celery, season to taste (salt, pepper, garlic, seasoning, etc). Cover and bring to a boil, reduce heat and simmer until chicken is tender (about 20-30 minutes). Remove chicken from the broth and shred or dice and measure for recipe. Strain and measure cooking broth, using it for broth called for in the recipe. Use any leftover chicken and broth in other recipes or freeze for future use.