Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Description
Comfort food!
Ingredients
4
skinless, bonless chicken breast halves 6 oz
egg noodles 10 3⁄4 oz
condensed cream of mushroom soup (one can) 10 3⁄4 oz
condensed cream of chicken soup (one can) 1 c
sour cream 1 c
buttery round crackers (crumbled) 1⁄2 c
butterInstructions
- 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 at 350 degrees for about 30 minutes, until heated through and browned on top.
Notes
- I used the leftovers from a roasted chicken. Worked great.
- I also used Cream of Mushroom Soup with Garlic and Cream of Chicken Soup with Herbs. Added a nice flavor to the meal.
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