Chicken Soup Casserole
This recipe for chicken soup casserole is hearty, affordable, and uses nutrient-dense ingredients. It’s perfect for those cold months when you want something warm to eat, and makes for great leftovers that can serve as lunch or dinner.
Chicken is a great source of complete protein to support and maintain strong bones. Vegetables like mushrooms, onions, garlic, and celery antioxidants that promote overall health and prevent disease. Carrots contain beta carotene and vitamin A to support healthy vision.
2 TBSP olive oil
1 cup mushrooms, sliced
1 yellow onion, chopped
4 cloves of garlic, minced
3 stalks of celery, chopped
3 carrots, peeled and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup flour
1/3 cup non-dairy milk
1 pound chicken, cooked and cubed
3 cups low-sodium chicken broth
1.5 cups brown rice
1 cup frozen peas
You can substitute/add any of the ingredients for some of your favorites. You can omit or add vegetables of your choice. You can use real milk instead of non-dairy milk.
Step by Step Instructions
Preheat oven to 375 F; Add olive oil to a pot over medium-high heat; Sauté onion, garlic, celery, carrots, and mushrooms; Add seasonings
Sprinkle flour over vegetables and mix until coated, this should remove excess liquid; Slowly add milk, stirring constantly; Allow to thicken and remove from heat
Add rice, frozen peas, and cooked chicken to casserole dish; Pour in vegetable mixture followed by broth; Season with salt and pepper; Mix to combine
Cover the casserole dish with foil; Bake for about 30 minutes; Remove the foil and bake for another 30 minutes
Remove from oven and allow to cool and thicken before serving; Enjoy!