Chicken Noodle Casserole I
By á-10847
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!" — Dawne
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
Details
Preparation
Step 1
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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