Chicken Noodle Casserole I
But if you find yourself getting bored of or intimidated by the thought of eating so much.
Recipe Summary Chicken Noodle Casserole I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Ingredients | Leftover Chicken Breast Recipes Food Network4 skinless, boneless chicken breast halves6 ounces egg noodles1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1 cup sour creamsalt to tasteground black pepper to taste1 cup crumbled buttery round crackers½ cup butterDirectionsPoach 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.Info | Leftover Chicken Breast Recipes Food Networkprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Chicken Noodle Casserole IMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pasta,
