Chicken Noodle Casserole I

SUBMITTED BY: Dawne PHOTO BY: Steve

"Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!"

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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
1/2 cup butter

READ REVIEWS (272)

DIRECTIONS

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.

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REVIEWS

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Reviewed on May 28, 2003 by GINNYG

This casserole is wonderful! The only thing different I did was add a little chopped broccoli. Definately a keeper...

17 users found this review helpful

Reviewed on Dec. 17, 2003 by CHEANNE4

Yummy! Even better the next day. I read the reviews here and made some modifications: sauteed diced carrots and celery with the onions, added a whole large can of mushrooms, cut the butter to 1/2 and increased the cracker crumbs to 1 1/2 cups. I cooked it in my pampered chef lasagna pan.

9 users found this review helpful

Reviewed on Sep. 23, 2003 by oakbutcher

This is a new favorite for us! It is easy to throw together on a weeknight, and it's a hit with everyone in my family, including my picky pre-teen. I have made this both the "fattening" way, and using the lower-fat soups & sour cream, and either way it comes out delicious. (My husband actually preferred the flavor of the lower-fat version!) The only thing I usually add is a small can or two of mushrooms, or maybe some peas. I have also substituted regular bread-crumbs for the topping with good results.

9 users found this review helpful

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