Chicken Noodle Casserole

By Jake57

This recipe for Chicken Noodle Casserole is comforting and convenient, taking less than an hour start to finish. Freeze it and save it, or serve it immediately.

Ingredients

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• Salt, to taste
• Black pepper, freshly gound, to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Preparation

Step 1

Preheat oven to 350°F.

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.

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.

Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

Bake for about 30 minutes, until heated through and browned on top.