Chicken Noodle Casserole I Recipe

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

Ingredients

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  • US
  • Metric
  • 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
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter

    • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 542 calories;34.2 g fat;35.5 g carbohydrates;23.3 g protein;133 mg cholesterol;895 mg sodium.Full nutrition
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