Chicken Noodle Soup Casserole
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 3 cloves garlic minced
- salt and pepper to taste
- 1 tsp dried basil
- 2 cups cooked shredded chicken
- 1 tsp dried thyme
- 2 bay leaves
- 3 medium carrots diced
- 1 cup milk (i used skim)
- 3 celery stalks diced
- 8 oz fussilli cooked in chicken broth
- 3 tbsps unsalted butter
- 2 tbsps all purpose flour
- 1 1/2 cups shredded mozzarella divided
- Carbohydrate 36.98971 g
- Cholesterol 524.918 mg
- Fat 100.749655 g
- Fiber 8.05059991788864 g
- Protein 167.457205 g
- Saturated Fat 59.593921 g
- Serving Size 1 1 recipe (1210g)
- Sodium 2591.67607291667 mg
- Sugar 28.9391100821114 g
- Trans Fat 7.25811900000001 g
- Calories 1738 calories
Preheat your oven to 425 degrees. Spray a 9 by 9 casserole dish with cooking spray and set aside.Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Drain and set aside.Melt the butter over medium low heat in a large sauce pan. Add the celery, carrots and garlic to the pan. Cook until the veggies are soft and tender.Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.Once all the milk is mixed in, add the thyme and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and and one cup of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1/2 cup of cheese.Bake for 10 minutes.
