Chicken Noodle Casserole

By á-6416

Ingredients

• 5.33 cups chicken breasts, cooked and chopped
• 16 ounces wide egg noodles
• 21 ounces cream of mushroom soup (or make your own here)
• 10.5 ounces cream of celery soup (or make your own here)
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 cup Ritz crackers, crushed
• 0.5 cups parmesan cheese
• 0.25 teaspoons pepper

Preparation

Step 1

Preheat oven to 350F. Cook noodles according to package directions. In a large bowl, combine noodles, chicken, cream of mushroom soup, cream of celery soup, sour cream and shredded cheese. Pour 2 8×8 baking dishes. In a small bowl combine Ritz crackers, parmesan cheese and pepper. Top casserole with cracker mixture. Bake 35 minutes.
Freezing Directions:

Cook noodles according to package directions. In a large bowl, combine noodles, chicken, cream of mushroom soup, cream of celery soup, sour cream and shredded cheese. Divide mixture between indicated number of 8×8 baking dishes. In a small bowl combine Ritz crackers, parmesan cheese and pepper. Sprinkle crumb mixture evenly over top so f 8×8 baking pans of casserole. Cover tightly with aluminum foil, label and freeze. To serve: Thaw. Preheat oven to 350F. Bake, uncovered 35 minutes.
Servings: 6