What You’ll Need:
•2 tbs olive oil
•4 stalks celery, diced
•1 1/2 cups matchstick carrots
•1 medium onion, diced
•2 tbs garlic, minced
•2 chicken breasts, diced and cooked
•6 cups chicken broth
•1 package egg noodles
•12 oz container of French onion dip
•1/2 cup bread crumbs

Let’s Get Cooking:
1.Preheat oven to 375 degrees F.
2.In a stock pot, heat oil on a medium heat.
3.Add celery, onion, and carrots. Sauté for 4 minutes.
4.Add garlic, sauté 2 minutes.
5.Add cooked chicken and broth, bring to a boil.
6.Add egg noodles and keep it cooking til noodles are done. You should have a little broth at the bottom still, but it should be thicker, more like noodles, less like soup.
7.Dump the veggie-chicken-noodle combo into a big mixing bowl. Add French onion dip and stir until its all coated .
8. Dump mixture into an 11x 13 pan, top with bread crumbs.
9.Place casserole into the oven and bake 25-30 minutes, until breadcrumbs are toasted.
10.Serve up and enjoy.