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Chicken Noodle Casserole I Recipe

Recipe by: 106a802496d678ba

"Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In1 h
  • 1Poach 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.
  • 2In 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.
  • 3Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  • 4Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 542 cals
  • 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
  • 1/2 cup butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    542
    27%
  • Fat:
    34.2
    53%
  • Carbs:
    35.5
    11%
  • Protein:
    23.3
    47%
  • Cholesterol:
    133
    44%

Based on a 2,000 calorie diet

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