Chicken Noodle Casserole

Sarah Farish

By
@AlexsMom

Comfort food at it's best!
Easy casserole that is hearty and tasty.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

4-5
large chicken breast
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
8 oz
sour cream
1 pkg
egg noodles
1 tsp
salt and pepper
2
bouillon cubes
1/2 c
chicken broth
1 pkg
ritz crackers: crushed
1 stick
real butter

Directions Step-By-Step

1
Preheat oven to 350 degrees.
In a large pot cook chicken breast in 6 quarts of water with 2 bouillon cubes and salt and pepper until chicken is done (about 20 mins.) Reserve 1 cup of chicken broth. Allow to cool.
2
Cook entire package of Egg Noodles in the chicken broth until tender. Drain and set aside.
3
Cut chicken breast into bite sized pieces and place in a large mixing bowl. Mix in both cream soups, sour cream and S&P to taste. Once they are mixed well add in the noodles to blend. (At this point you may want to add a little of the reserved broth so it will not be dry) Pour mixture in a 8 x 12 Pyrex baking dished that you have sprayed well with Pam. Sprinkle cracker crumbs over the dish and pour melted butter on top of crackers. Bake for 45 minutes or until bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids