The chicken needs seasoning besides what is in the soup. When you add bland to seasoned, you don't get seasoned, you get bland. I disagree with those who say the recipe is "bland" as is or that you don't need to add salt because the canned soup is salty enough. I made it as is, except I used three chicken breasts instead of four, because as I was mixing everything together, I decided three looked like enough, so I set the fourth aside for something else. Had some chicken in the freezer I intended to use to make some Indian food, but I needed something I could cook for my spice adverse parents, so I opted for this. My husband has never willingly eaten a casserole in 17 years of marriage and he not only had seconds of this dish, he has asked for it several times since.
#Chicken noodle casserole with ritz cracker topping full
After mixing everything together I added 1/4 cup milk to the mixture as well as 1 cup shredded italian cheese (parm, romano, mozz) and doubled the noodles to make a full 9x13 casserole dish full.
After removing the chicken from the pan I reduced the remaining liquid by about half. I poached the chicken and veggies until done.
I returned the chicken to the pan and added 1/3 cup chicken broth and 1/3 cup white wine and a can of sliced carrots, drained. I sauteed a large Vidalia onion, chopped fine in butter with 4 cloves of garlic, diced and 1 cup of red, yellow and orange sweet peppers. I prefer my casseroles to have a bit more flavor intrigue so I tweaked in the following manner: I rubbed the chicken breasts with paprika, dill and seasoned salt then browned over high heat before removing from pan and setting aside. This is an excellent base meal which can be tweaked to your preferences, or is good as is.
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