Chicken Noodle Soup Casserole

We eat a lot of soup. Chicken Noodle soup is in the rotation. We love it! When I found this recipe I was skeptical. It would probably be dry and definitely not nearly as good as soup. I couldn't have been more wrong. This is creamy, not dry at all. It has all of the flavor of chicken noodle soup in a surprisingly better way. So every time I think I want chicken noodle soup this is what I'll be making and the next time you're thinking of making soup, make this instead! 

Chicken Noodle Soup Casserole
Recipe Source: Cooking.com

3 Chicken Breasts, cubed
2/3 cup Onion, chopped
3 Garlic Clove, minced
1 Tablespoon Olive Oil
1-14.5 oz Chicken Broth
1 1/2 cups Carrots, chopped
3 Celery Ribs, chopped
1/2 teaspoon Thyme
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
3/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 cups Milk
1 1/4 cups Cheddar Cheese, shredded
2 1/2 cups Rotini, cooked

1. Preheat your oven to 350 degrees. In a large skillet heat your olive oil, saute onion and garlic until tender. Add the chicken and cook until no longer pink. Add in the broth, carrots, celery and thyme and bring to a boil. Turn the heat down, cover, and simmer for about 12 minutes, until vegetables are tender.

2. In a medium saucepan, melt the butter. Stir in the flour, salt, and pepper and mix until smooth. Slowly add milk and bring to a boil. Cook and stir constantly for about 2 minutes or until thickened. Remove from heat and add in the cheese and stir until melted. Pour over the chicken mixture, add in the noodles and mix well.

3. Pour into a 9x13 pan, sprayed with nonstick cooking spray. Bake, uncovered, for 20 minutes.

Fried Rice

Do you remember this sweet and sour chicken? This is the perfect side to have with it! I had no idea it was so easy to make fried rice. Turns out it is and it's so delicious I wont be having plain white rice with my Chinese food anymore!

Fried Rice

Recipe Source: MandysRecipeBox.com

3 cups cooked White Rice

3 Tablespoons Sesame Oil
1 cup cooked Peas and Carrots

1 small Onion, minced
2 teaspoons Garlic, minced
2 Eggs, slightly beaten
1/4 cup Soy Sauce 

Heat the oil in a large skillet over medium heat. Add the peas and carrots mix, onion and garlic. Cook until tender. Lower the heat to medium low and push the mixture to the side of the pan, then pour the eggs on the other side of pan and cook until scrambled. Now add the rice and soy sauce and mix together well. Stir until heated through.

Baked Carrots

One of my favorite vegetables are carrots. I love the sweet flavor they have. This recipe and its an easy way to make carrots with some extra flavor.

Baked Carrots

Recipe Source: AllRecipes.com

3 cups Carrots, cut 1/4 inch thick
1 – 14oz can Chicken Broth
Garlic Powder
Salt and Pepper

Place carrots in a 9x13 inch pan and pour can of chicken broth over top. Sprinkle generously with garlic powder, and salt and pepper. Mix to combine. Bake at 325 for 1 hour and 15 minutes.

Beef Stew, Slow Cooker

This is the perfect Sunday dinner. So good, warm and filling! It does take a little time to brown the meat but the flavor is totally worth it.

Beef Stew, Slow Cooker

Recipe Source: MelsKitchenCafe.com

5 lbs Boneless Chuck Roast, cut into 1 1/2-inch pieces
Salt and pepper
2 Tablespoons Vegetable Oil
2 medium Yellow Onions, finely chopped
1-6oz can Tomato Paste
2 cups Beef Broth
3 Tablespoons Soy Sauce
2 Bay Leaves
3 1/2 cups Carrots, peeled and cut into 1-inch pieces
3 1/2 cups Red Potatoes, washed and cut into 1-inch pieces
1 teaspoon Dried Thyme
2 Tablespoons Minute Tapioca

1. After the meat has been cut into chunks, pat it dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is hot. Cook half of the beef until it is well browned on each side, about 4 minutes. Don't cook it all the way through – just get it brown on all sides. Toss the meat in the slow cooker and follow the same process with the second half of the meat. Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and pour it into the slow cooker over the meat.

3. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil and place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours. 

4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that will escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Serve.