Chicken Noodle Casserole I |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese! 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 |
ground black pepper to taste |
1 cup crumbled buttery round crackers |
1/2 cup butter |
Directions:
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.
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