Chicken Noodle Casserole

By á-1244

This recipe for Chicken Noodle Casserole is comforting and convenient, because it takes less than an hour to make and cook from start to finish. This dish freezes beautifully or you can serve it immediately. This recipe is best served with a lightly dressed side salad or assorted roasted vegetables for a nutrient-dense meal that is sure to satisfy the whole family.

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/2 (12-ounce) bag 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 ground, 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.