NO SOUP FOR YOU!!!

Let's talk about soup real quick.  If you're going to seriously sit there and tell me, "oh I love soup, it's the absolute best, wahhh" then get off my blog.  Nobody LIKES soup.  It's not filling, it's hard to eat, and unless you make it from scratch, it's boring, flavorless and salty.  Pumpkin soup is good.  Squash soup is pretty rockin'.  Tomato soup is good, but only with grilled cheese, so that's a big blow to it's credit.

Think about it... It's the perfect thing for when your sick.  It's the perfect food for when you feel so terrible that you can't even taste food.  It's the perfect food for when you feel as though it is a waste of time and money to pay for anything with flavor, so you settle for something hot with vegetables floating around in it.  Sounds great huh?  No I didn't think so.

So how do we make it good?  We make it ourselves.  What if we don't want to?? Then we add crack... perfect!  Settle down, we're not adding crack but this is my version of chicken noodle soup, on crack.  This recipe makes a mass amount of food-- four boys and I couldn't finish 3/4 of this.  It's a lot, but it's delicious.  I know, I know... two casseroles in one week?  I apologize.  I guess fall really has gotten the best of me already.  Credit to Campbell's soup for the inspiration for this recipe.

what you need...
2 lb bag of Egg Noodles
3 pieces of thin cut chicken
2 small cans of Campbells Cream of Mushroom Soup
2 small cans of Campbells Cream of Chicken Soup
1 head of Broccoli / 1 Bundle of Brocolini (optional)
1 yellow onion, chopped (optional)
1/4  cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1 cup breadcrumbs
1 tbs Adobo Seasoning
Oregano
Pepper to taste

how you do it...
1  Preheat oven to 400 degrees.  Prepare noodles according to directions on package. 
2  Season chicken with Adobo Seasoning and Pepper and chop into bite sized pieces. 
3  When pasta is finished, strain, and transfer into a 9 x 13 pan.  Add the Cream of Mushroom Soup and Cream of Chicken Soup and mix until all noodles are coated.  Add chicken, desired vegetables, mozzarella cheese, and cheddar cheese to noodle and soup mixture.  Mix. 
4  Top with breadcrumbs and bake at 400 degrees for 35 minutes, checking that the chicken cooks through, adding additional time if needed.  Crisp under the broiler on low for one minute, until breadcrumbs are browned and enjoy!  

My guy friends made some garlic bread and mesquite corn to serves with this, and it was very yummy!  This was a delicious, quick and easy meal for a cold fall/ winter day.  Additionally, it kicked soup's ass while still remaining the perfect dish for when you're somehow feeling under the terrible fall/ winter weather.  So next time you're thinking soup, just don't.  Make this instead.