Chicken Noodle Casserole I

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!" — Dawne

Photo by Chef ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    recipe makes 6 servings

  • 4 4

    4 skinless, boneless chicken breast halves

  • 6 6

    6 ounces egg noodles

  • 1 1

    ounce) can 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 1

    ounce) can 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 1

    1 cup sour cream

  • to

    to taste

  • to

    black pepper to taste

  • 1 1

    1 cup crumbled buttery round crackers

  • 1/2 1/2

    1/2 cupbutter

  • Optional: veggies,etc

Directions

1.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. 2.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. 3.Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. 4.Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

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