CHICKEN NOODLE SOUP CASSEROLE 12 TOMATOES RECIPES

Steps:

• Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks. Heat the oil in a 6-quart pot over medium-high heat. Coat the chicken with the pepper, thyme, and garlic. Add the chicken to the pot and sauté until lightly browned, about 5 minutes. Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer 10 minutes. Add the reserved tomato juice if the soup is too thick. Stir in the noodles and peas and cook until the noodles are al dente and the peas are tender, about 5 minutes. Taste and season with salt if needed.

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.