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Chicken Noodle Casserole I

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Chicken: Chicken Noodle Casserole I
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INGREDIENTS
Servings: 6
skinless, boneless chicken breast halves
egg noodles
condensed cream of mushroom soup
condensed cream of chicken soup
sour cream
salt to taste
ground black pepper to taste
crumbled buttery round crackers
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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