Chicken Soup Casserole

Chicken Soup Casserole

Nothing compares to Homemade Chicken Noodle Soup. But it takes so long to make, I usually end up making a really huge batch. This chicken soup casserole is a great way to re-purpose any leftover Chicken Soup. You can make the filling ahead of time and freeze it for a quick dinner on busy nights. My husband asks for this dinner so often now, I find myself making a pot of Stock just to whip up a quick version of this recipe. This recipe will also work well with a Cream of Chicken Soup to substitute the Homemade Chicken Noodle.

Healthy and Delicious

Start with 2 ½ cups Homemade Chicken Noodle Soup or Cream of Chicken Soup. If you are using a chicken noodle soup with a store bought broth instead of a Homemade Stock add in 1/3 cup Flour to thicken it. Now we will bulk up the filling by adding in our extra meat and veggies. Chop 1 cup Cooked Chicken to mix in. Add in ½ cup sliced Carrots and ½ cup sliced Celery. I always recommend using fresh produce, but this recipe works just as well with frozen if you are in a pinch. Next mix 1 cup Peas and 1 cup Corn into your soup. It should be very thick now and full of delicious veggies. Pour ½ cup Milk into the mixture and stir everything together.

Pour this filling into a casserole dish and bake in the oven at 350 degrees for 15 minutes while you prepare the topping. In a medium mixing bowl, mix together 1 cup Flour, ½ teaspoon Baking Powder, and ¼ teaspoon Salt. Crumble in 1/8 cup Butter. Then add the seasonings, ½ teaspoon Rosemary, 1 teaspoon Oregano, 1 teaspoon Basil, ½ teaspoon Thyme. Mix all of this together, so the seasonings are spread evenly through your topping. Then add 1 beaten Egg and ½ cup Milk. Mix these in to make a thick batter.

Take the casserole dish out of the oven and pour the batter gently over the filling. Don’t get too much in one spot. The batter will expand as it bakes, so it’s ok if the topping doesn’t touch all across the casserole. As long as there’s not too much in one spot it should come together. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown. Enjoy!

Chicken Soup Casserole

2 ½ cups Homemade Chicken Noodle Soup

1 cup Cooked Chicken

½ cup Carrots

½ cup Celery

1 cup Peas

1 cup Corn

½ cup Milk

1 cup Flour

½ teaspoon Baking Powder

¼ teaspoon Salt

1/8 cup Butter

½ teaspoon Rosemary

1 teaspoon Oregano

1 teaspoon Basil

½ teaspoon Thyme

1 Egg

½ cup Milk

In a large bowl, combine Chicken Noodle Soup, chopped Cooked Chicken, sliced Carrots and Celery, as well as Peas and Corn. Add in ½ cup Milk and mix well. Pour filling into a large casserole dish and bake at 350 degrees for 15 minutes. Meanwhile, in a medium mixing bowl, combine 1 cup Flour with Baking Powder, Salt, and crumbled Butter. Mix in the seasonings, Rosemary, Oregano, Basil, and Thyme. Add in 1 beaten Egg and ½ cup Milk to create a thick batter. Take the casserole out of the oven and gently pour the batter over top of the filling, spreading evenly throughout the casserole. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown.

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