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Sometimes I'll find an easy recipe that yields something really delicious and I'll just go ahead and make it for dinner until neither my husband nor I can stand the sight of it anymore.
That's almost the case with chicken noodle casserole, though we're not there yet. It is time for a shake-up though, and that's where Wasa comes in.
Wasa is a company originating from Sweden that makes divine crispbreads unlike any I've ever tried--their crunch is simply superior. Their products contain no GMOs and are a great high fiber, low calorie snack. Wasa offers several varieties, from sourdough to light rye to flax seed. There are some new additions to the line--Wasa Thins Rosemary & Sea Salt and Wasa Thins Sesame & Sea Salt. Both provide a good amount of whole grains, and both are delicious! They're easy to find too--just look in the cracker section of your Harris Teeter or almost any other grocery store!
My favorite variety of Wasa crackers is the Wasa Multi Grain, which consists of a blend of four wholesome grains--rye, wheat, oats, and barley. They're extra crunchy and completely satisfying, and they also happen to make a wonderful topping for that weekly dinner dish of chicken noodle casserole. I also made an effort to lighten the whole thing up a tad, adding extra veggies and using low fat condensed soup and sour cream. Though there's no skipping the butter in that topping, I can at least feel good about the fact that Wasa Multi Grain crackers are a much more nutritious option than the usual butter crackers.
There are many reasons this continues to be in my dinner rotation--it isn't hard to make, it's fairly nutritious, it tastes good, and one bite makes me feel like I'm snuggled up with my husband and dog in front of the fireplace watching reruns of Seinfeld. PLUS, when I make a full batch of chicken and veggies, I can freeze half (before adding the noodles, soup, and sour cream) and have an even quicker-fix meal waiting when I need it. Now that's a super supper recipe.
- 1/2 onion, chopped
- 1 celery rib, thinly sliced
- 2 carrots, peeled and diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup white beans
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon Dijon mustard
- 1-1/2 cups cubed or shredded cooked boneless, skinless chicken breast
- 2 (10.75 oz) cans reduced fat condensed cream of chicken soup
- 1 cup low fat sour cream
- 6 ounces egg noodles, cooked al dente
- Paprika, salt, and black pepper, to taste
- 10 Multi Grain Wasa Crackers, crushed (about 1 cup)
- 1/2 cup butter, melted
Preheat oven to 350 degrees F.
Melt butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas, corn, beans, and rosemary; sauté 3 minutes.
In a large bowl, mix veggies, chicken, cream of chicken soup, sour cream, and seasonings and stir to combine.
Pour into a greased baking dish and make the topping.
In a small bowl, stir together the melted butter and cracker crumbs until the crumbs are all moistened.
Sprinkle evenly over the chicken mixture, cover the pan with foil and put it into the oven.
Bake for 30-40 minutes, or until bubbly.
Remove the foil and broil the topping until brown and crisp.
Let sit 5-10 minutes before serving.