How to make it

  • Preheat oven to 350 F (175 C).
  • Poach chicken in a large pot of simmering water for about 10-12 minutes. Remove chicken from pot and set aside to cool.
  • Bring chicken cooking water to a boil and cook pasta to al dente, about 4-5 minutes. When the pasta has about a minute left of cooking time, add the diced celery.
  • Drain pasta and celery and toss with olive or vegetable oil to prevent sticking. Set aside.
  • Cut chicken into small pieces, about 1/2-inch cubes, and mix with noodles.
  • In a small bowl, add the frozen peas, broccoli, carrots, and a tablespoon or two of water. Cover and microwave for 30-45 seconds. Drain any excess water.
  • In a large bowl, gently mix together the peas, broccoli, and carrots; chicken and mushroom soup; chicken broth; onion and garlic powder; and sour cream. Season with salt and pepper to taste. If you'd like to cut down on the richness of the casserole and add a bit of dimension, add 1 tablespoon of lemon juice.
  • Gently fold in the chicken, noodles, and celery with the soup and vegetable mixture in the large bowl.
  • Pour the mixture into a 9 x 13 inch baking sheet and evenly spread with a spatula. Sprinkle with Italian parsley and lemon zest.
  • In a food processor, add the Ritz or buttery round crackers and pulse 4-6 times. Add the melted butter to the cracker mixture and pulse 3-4 times. Sprinkle the cracker mixture evenly over the casserole.
  • Bake for 30-35 minutes, or until heated and top is golden brown. Let rest for 10-15 minutes before serving.

Reviews & Comments 2

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  • debbie919 3 years ago
    This sounds absolutely delicious...and I'm not a real noodle fan! Will definitely save it for trying soon...thanks for sharing it!
    Deb
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  • kylaz 3 years ago
    This is one of my favorite casseroles to make. While I enjoy cooking "gourmet" foods, there's nothing better than comfort food. This dish, like all casseroles, is even better the next day. As a note, if you're worried about the lemon zest and juice, try making it without it, you can always squeeze a bit of lemon on individual servings, but I find it really finishes the dish off well. Enjoy!
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