This Chicken Noodle Soup Casserole with Veggies post is sponsored by Acorn Influence. All opinions are my own.

It’s the dish that a lot of us think of when we are in great need of comfort and healing.  This “souper” dish I am speaking of is chicken noodle soup, of course!  I introduce all my kids early on to the deliciousness of chicken noodle soup!  Chicken noodle soup is a warm and hearty soup that I grew up with and I am so glad that they love it too.  I like to save time by buying Progresso traditional chicken noodle soup so that we can enjoy it anytime.  I also like to experiment with it in other dishes every once in a while because Progresso Rich & Hearty Chicken & Homestyle Noodles soup makes a base to other great dishes.  That’s why I always like to keep several cans in our pantry.  This Chicken Noodle Soup Casserole with Veggies is just as comforting as the soup version and is easily made with just a few ingredients!

Chicken Noodle Soup Casserole with Veggies starts out with 3 cans of Progresso Rich & Hearty Chicken & Homestyle Noodles soup and then just a few other ingredients.  The prep is so quick and easy!  Progresso uses quality ingredients including antibiotic free, all white meat chicken and I can always find it easily at Walmart.

Now that we are headed toward the colder days of fall/ winter… this will be a warm and welcoming meal for everyone!

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Chicken Noodle Soup Casserole with Veggies

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Ingredients

• 3 cans Progresso Rich & Hearty Chicken & Homestyle Noodles soup
• 1/4 cup butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup milk
• 2 cups frozen mixed vegetables, thawed
• Crushed saltine crackers or cheddar crackers

Instructions

1. Heat oven to 350°F. Separate the liquid broth from the noodles and keep in separate bowls. Use only 1 1/3 cups of the broth and either discard or save the rest of the broth for another dish.
2. In 2-quart saucepan, melt butter over medium heat. Add onion and cook a couple of minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until thickened.
3. Stir in noodles and mixed vegetables. Remove from heat. Spoon mixture into a 9x13 inch casserole dish. Top with crushed crackers.
4. Bake 20 to 30 minutes or until crust is golden brown and casserole is bubbling. Let stand 5 minutes before serving.

Nutrition Information

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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Chicken Noodle Soup Casserole with Veggies is an easy weeknight dinner idea that my family loves!

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