Chicken Noodle Casserole I recipe

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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
½ cup butter

Nutrition Info

541.9 calories
carbohydrate: 35.5 g
cholesterol: 132.6 mg
fat: 34.2 g
fiber: 0.9 g
protein: 23.3 g
saturatedFat: 17.7 g
servingSize: -
sodium: 894.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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