Menu Enter a recipe name, ingredient, keyword...

Chicken Noodle Casserole I

By

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




Google Ads
Rate this recipe 4.5/5 (26 Votes)

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.

You'll also love

Review this recipe

Baked Spaghetti with Ricotta Italian “Drunken” Noodles