Chicken Noodle Casserole I recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Ingredients
- 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 ½ cup butter
Nutrition Info
- 541.9 caloriescarbohydrate: 35.5 gcholesterol: 132.6 mgfat: 34.2 gfiber: 0.9 gprotein: 23.3 gsaturatedFat: 17.7 gservingSize: -sodium: 894.6 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken Noodle Casserole I
Directions
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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.