Egg noodles always turn out nicely in this dish, but you could use whatever kind of pasta you have in the pantry. I have also done my own homemade pasta before and it is simply divine! It’s always a huge hit at the church luncheons and other potlucks I take it too as well. Check out what they are saying about this recipe over at All Recipes:
“Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!”
This is a two-day dish for sure. Smoother it in cheese on the second day for a completely new yet extremely satisfying simple meal.
Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1 (10.75 ounce) can Campbell’s condensed cream of chicken soup
1 cup Daisy sour cream
salt to taste
ground black pepper to taste
1 cup crumbled Ritz buttery round crackers
1/2 cup butter
Instructions
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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Quick Tip: Swap out the crackers for bread crumbs.
Thanks again to All Recipes for this traditional recipe.