A nice, quick dinner. I used 2 cans of chicken breast in order to save time. I also used a 9x13 casserole dish and altered as follows: boil 12 oz egg noodles for 4 minutes, add 1 12 oz bag frozen mixed vegetables. When water begins to boil drain the eggs/veggies. Put back in pot, add 2 cans chicken and mix. Combine 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 cup sour cream, onion powder and garlic powder in separate bowl. Pour over noodle mixture and combine well. Add 1/2 cup milk if mixture seems dry. Pour into ungreased 9x13 pan, and top with crushed butter round crackers. Bake at 350 for 30 minutes. Leftovers were great. I will be making this again!
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A nice, quick dinner. I used 2 cans of chicken breast in order to save time. I also used a...