Chicken Noodle Casserole
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt to taste
- 1/2 cup butter
- ground black pepper to taste
- 1 cup sour cream
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 6 ounces egg noodles
- 1 cup crumbled buttery round crackers
- 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
I've always been a fan of chicken noodle soup, but I recently discovered this amazing recipe for Chicken Noodle Casserole. It's like a warm, comforting hug in a bowl, and it's so easy to make.
The best part about this recipe is that it's a great way to use up leftover chicken. I always have a few pieces of chicken left over after dinner, and I'm always looking for ways to use it up. This casserole is the perfect solution. It's also a great way to get your kids to eat their veggies. My kids love the noodles and the creaminess of the soup, and they don't even notice the vegetables that I sneak in.
If you're looking for a delicious, comforting, and easy-to-make meal, then you need to try this Chicken Noodle Casserole. It's the perfect dish for a cold winter night, or for any day that you just need a little comfort food.
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.
