Casseroles > Pasta > Poultry > Chicken Noodle Casserole >
Chicken Noodle Casserole
4 skinless, boneless chicken breast halves (sub with chicken thighs)
6 ounces packaged egg noodles (or prepare homemade egg noodles)
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of chicken soup
1 C sour cream
Salt to taste
Black pepper to taste
1 C buttery round crackers, crumbled
1/2 C butter
Water
Add chicken to a large pot of simmering water. Poach chicken until no longer pink in center, about ten to twelve minutes. Remove chicken from pot and set aside. Bring chicken-cooking water to a boil and add egg noodles; cook according to package directions. Drain egg noodles. Cut chicken into small pieces, and then mix with egg noodles in a large bowl. 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 then remove from heat. Stir in crumbled crackers. Top the casserole with butter-crackers mixture. Bake at 350-degrees F for about thirty minutes, until heated through and browned on top.
DID YOU KNOW? Most canned cream soups and snack crackers come in generic varieties, and are often much less expensive than their brand-name counterparts.
Chicken Noodle Casserole is featured in the Recipes-on-a-Budget Cookbook.
Shenanchie's Note: Try preparing Homemade Egg Noodles for this dish instead of using the packaged variety.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
