Friday, May 8, 2009

Chicken Noodle Casserole (in a Bread Bowl)

Chicken Noodle Casserole (in a Bread Bowl)

For the bread bowl:
Use your favorite bread recipe (I used a whole wheat recipe). Take small stoneware bowls and coat the outside with olive oil or PAM. Place fist-sized portion of the dough over the bowls. Place in the oven about 15-20 minutes before the casserole. 

For the casserole:
4 chicken boneless skinless chicken breast 
1 - 12 ounce package egg noodle
1 onion, chopped
2 cloves garlic, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
3 -4 tablespoons olive oil
1/2 stick butter (1/4 cup)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
salt and pepper
1 tablespoon chopped fresh parsley (I used 1 teaspoon dried)
1 cup crumbled saltines or butter crackers, optional

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done. Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.
In a pot, saute onion, garlic, carrots, and celery in the olive oil. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish. (I used a 9x13 pan) Bake at 350 for 40 minutes or until bubbly. (Mine took about 25 minutes) If you are using crackers remove from oven and sprinkle with crackers and bake 5 - 10 more minutes.

Enjoy ^_^

~ adapted from recipe at


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