Chicken Noodle Casserole

Prep time: 30 minutesCooking time: 30 minutesTotal 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
butter

Instructions

  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 for about 30 minutes, until heated through and browned on top.

Notes

  1. I used the leftovers from a roasted chicken.  Worked great.
  2. I also used Cream of Mushroom Soup with Garlic and Cream of Chicken Soup with Herbs.  Added a nice flavor to the meal.