Chicken & Egg Noodle Casserole Recipe

By smleonard

Ingredients

• 6 cups uncooked egg noodles (about 12 ounces)
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup butter, melted

Preparation

Step 1

Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.

In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly.
Yield: 8 servings.