Spring Chicken Noodle Casserole
Spring Chicken Noodle Casserole Perfect for chilly spring nights, this fresh take on chicken noodle soup in baked form is a comforting mix of spring fresh veggies, tender noodles and creamy ricotta.
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Cooking tools:
- Oven
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- Skillet
- Mixing bowl
- Colander
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 12 oz (340 g) Italpasta Broad Egg Noodles
- 2 tbsp (30 mL) extra virgin olive oil
- 4 scallions (thinly sliced)
- 2 ribs celery (diced)
- 2 cloves garlic (minced)
- 1 large carrot (diced)
- 1/2 lb (250 g) asparagus (trimmed and cut into 1-inch (2.5 cm) lengths)
- 1 (250 mL) fresh or frozen peas
- 2 tbsp (30 mL) finely chopped fresh thyme leaves
- 1 1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 cup (250 mL) reduced-sodium or homemade chicken broth
- 1 cup (250 mL) shredded cooked chicken
- 1 tub (475 g) ricotta cheese
- 2 cups (500 mL) shredded mozzarella cheese
- 2 tbso (30 mL) finely chopped fresh parsley leaves
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