Chicken Noodle Soup Casserole | The Weary Chef
INGREDIENTS
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12 oz. bite-sized pasta (I used gluten-free pasta made with corn and rice)
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2 tbsp. butter
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1 small sweet onion, diced
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2 carrots, chopped
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4 ribs celery, chopped
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4 oz. white mushrooms, chopped
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¾ lb. boneless, skinless chicken breasts, diced
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½ tsp. kosher salt
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1 tsp. poultry seasoning
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2 tbsp. flour (use rice flour for gluten free)
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1½ c. chicken broth
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4-6 slices swiss cheese
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