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Creamy chicken noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- ounces egg noodles: 6 piece
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- sour cream: 1 cup
- salt: (to taste)
- ground black pepper: (to taste)
- butter: 0.5 cup
- crumbled buttery round crackers: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.
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Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
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Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
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Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.
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Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers. Sprinkle mixture over top of casserole.
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Bake in the preheated oven until heated through and browned on top, about 30 minutes. Cooking Monster Bryan
