Chicken Corn Soup Casserole
  1. Preheat oven to 350 degrees. Boil noodles according to the package but use chicken stock instead of water. I add all the chicken stock and add water to fill up the saucepan if needed. Reserve 1 cup or about 3 ladles full of stalk from noodles and drain the rest Add noodles directly into a 13 X 9 cake pan Add chicken, cream of chicken, cream of celery, corn, carrots, onion, reserved chicken stock, and salt and pepper. Use a wooden spoon to mix right in cake pan. Cover with foil and bake at 350 for 20-25 minutes or until casserole is hot. I pull this out halfway through cooking and give it another good stir so the all the ingredients get evenly spread throughout the casserole.