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Ingredients
- 12 ounces dried egg noodles
- 3 slices bacon, halved crosswise
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 (10.75-ounce can) condensed cream of mushroom soup
- 1 1/4 cups milk
- 1 (8oz carton) sour cream
- 1/2 of a 4.5-oz jar sliced beef, coarsely chopped (about 3/4 cup)
- Celery leaves
Preparation
Step 1
1) Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Transfer noodles to an ungreased 3-quart rectangular baking dish.
2) Meanwhile , in a large skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Cook and stir chicken, half at a time, in the reserved drippings for about 4 minutes or until no longer pink. Drain off fat.
3) In a medium bowl, combine soup, milk, and sour cream. Add cooked chicken, soup mixture and dried beef to cooked noodles in dish; stir gently to combine.
4) Bake, covered, about 40 minutes or until heated through, stirring once halfway through baking. Sprinkle with bacon and celery leaves.