A Southern Grace: Lighter Chicken Noodle Casserole

Lighter Chicken Noodle Casserole


Serves 8-10

  • 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.

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