Try this Chicken Noodle Casserole recipe.
- Carbohydrate 21.4516067810865 g
- Cholesterol 121.323599465301 mg
- Fat 21.0280371814401 g
- Fiber 0.939950915448561 g
- Protein 23.1862924718794 g
- Saturated Fat 12.4590260534436 g
- Serving Size 1 1 Serving (156g)
- Sodium 759.211566666467 mg
- Sugar 20.5116558656379 g
- Trans Fat 1.70331293957246 g
- Calories 370 calories
Step-by-step
- 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 F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Chicken noodle soup relies on a clear, thin broth, but this baked casserole transforms the exact same components into a rich, dense dish bound by concentrated dairy. Cooks frequently ruin this style of casserole by skipping the pasta boil step, incorrectly assuming the dry noodles will absorb enough liquid from the canned soups during baking. They will not, resulting in chalky, hard centres. Boil the egg noodles directly in the water used to poach the chicken breasts for twelve minutes, taking advantage of the residual protein dissolved in the liquid. Drain them thoroughly before mixing. Another common failure involves the topping. Tossing crushed buttery round crackers directly into melted butter before scattering them across the baking dish ensures an even, golden crust at 350 degrees Fahrenheit. Without that initial fat coating, the cracker crumbs simply scorch on the edges while remaining dry underneath. Sour cream cuts through the heaviness of the condensed mushroom and chicken soups, but do not overheat the dairy base or it may separate. Store leftovers in an airtight container in the refrigerator for up to three days, reheating individual portions gently so the egg noodles do not become rubbery.
