Chicken Noodle Casserole

chicken noodle casserole

=> 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

chicken noodle casserole

=> First, Poach chicken in a large pot of simmering water. Cook up-to not longer pink in center about 12 minutes. Remove from pot and put 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 individual bowl mix mushroom soup, chicken soup, and sour cream. And add Season with salt and pepper. Gently shake together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
=> thaw butter in a small pan and remove from heat. shake in crumbled crackers. Top casserole with the buttery crackers.
=> Bake at 350 degrees F for about 30 minutes, up-to heated through and browned on top.

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One Response to “Chicken Noodle Casserole”

  1. zone test says:

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