Leading The Good Life
3Mar/111

Un-Chicken Noodle Soup Casserole

Jenna's post had me drooling on my computer today. I don't know exactly what it was, but I wanted that creamy, noodle-y, casserole. After reading the ingredient list, I realized I could easily vegetarian-ize it, and so I was off to the market!

(plus un-pictured sour cream)

Instead of chicken, I used a 12 oz bag of Quorn brand meatless chicken tenders. And I swapped the can of cream of chicken soup for a can of cream of celery. I also decided to bulk up the veggies a bit.

The result was a deliciously creamy, piping hot casserole with a crunchy cracker topping. Perfect comfort food.

Un-Chicken Noodle Soup Casserole

adapted from The Tasty Kitchen Blog

(serves 8 )

Ingredients:

  • 4 Tbs butter
  • 1 yellow onion, diced
  • 3/4 c diced carrots
  • 3/4 c diced celery
  • 2 cloves garlic, minced
  • 12 oz dried pasta (I used angel hair)
  • 12 oz Quorn mock chicken tenders
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/2 c sour cream, plus more for serving
  • 1 Tbs dried parsley
  • salt & pepper, to taste
  • 1 sleeve Ritz crackers, crushed

Directions:

  • Preheat oven to 350F.
  • Melt the butter in a large, ovenproof dutch oven over medium heat. (If you do not have a large vessel that can move from stove top to oven, start with a large skillet and transfer to a 9x13 casserole dish before baking*).
  • Add onion, carrot, celery, and garlic to the melted butter. Saute until the onion is soft and translucent, about 10 minutes.

  • Meanwhile, cook the pasta until al dente, according to package directions.
  • Also cook the mock chicken tenders, according to package directions.
  • Once the vegetables are soft, stir in the 2 cans of soup as well as the sour cream. Mix well.

  • Add the cooked, drained pasta, cooked mock chicken tenders, and parsley to the soup mixture. Stir well to combine and taste for seasoning. Add salt, if needed, and several grinds of fresh black pepper.

  • *If your dish cannot move from stove top to oven, transfer to a 9x13 casserole dish now.
  • Bake for 30 minutes.
  • Top cooked casserole with crushed crackers. Place back into 350 F oven, and bake for an additional 10 minutes.

I liked mine with a bit more sour cream stirred in. Mmmmm.


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  1. Okay, sounds like a pretty good transformation. I’d need some shredded cheddar in it and maybe cornflakes crushed in melted butter on it (sorry, didn’t think the recipe had enough calories in it – - Ha!)


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