Chicken Noodle Casserole

It doesn't matter how old you are: When you're sick, when it's bitterly cold outside, or when you've had the kind of day that usually happens just before the makeover scene or meeting Matthew McConaughey in a rom com, you need chicken noodle soup. Somehow, that combination of chicken, carrots, noodles, celery and onion just makes everything in life seem a little more manageable (until you notice you've spilled broth down your favorite shirt, and then you're back to rom-com hell).

And, as anyone who's ever pressed a ladle against the edge of a soup canteen—draining out the excess broth—can attest, the noodles, chicken and vegetables are the most irresistible part of the meal. It was then we realized the world was long overdue for a twist on the soup that hit that perfect filling-to-broth ratio. Thus, Chicken Noodle Casserole was born.

Admittedly, it's more of a hassle than ordering a bowl of soup from Panera or dumping out a can of Campbell's in a saucepan, but it. Is. Worth. It. The thyme, pepper and garlic powder give the casserole all the flavor of homemade soup, but there are a few shortcuts that make this fast enough to whip up even on the most soul-draining weeknight.

If you don't want to poach chicken, you can always use rotisserie, shredding up the chicken breasts. Otherwise, it's as simple as boiling water and letting the chicken cook for about 10 minutes, or until it's totally cooked through and no longer pink inside.

The noodles, celery and carrots all cook at about the same time (roughly 8 minutes or so), so you can boil them all together, drain them, then mix everything together and dump it in a casserole dish and bake until bubbly.

Made it? Let us know how it went in the comment section below!