Chicken Noodle Casserole


  • 4 boneless chicken breasts
  • 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 Ritz crackers
  • 1/2 cup butter

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 incrumbled crackers. Top casserole with the buttery crackers.
Bake at 350F for about 30 minutes, until heated through and browned
on top.

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