chicken romanoff
(1 RATING)
This is my most requested casserole recipe. It freezes well and when I make it, I generally make a couple of extra pans to put in the freezer. I do hope you enjoy it too!
No Image
prep time
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - boneless chicken breasts
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can rotel tomatoes
- 6 ounces curly egg noodles
- 8 ounces cream cheese room temperature
- 8 ounces sour cream
- 1 medium onion, diced and sauteed until clear in 1/2 stick butter
- 8 ounces sharp cheddar cheese, grated
How To Make chicken romanoff
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Step 1Boil chicken breasts in water that has been seasoned with salt and a little garlic powder. Boil until tender, then cool and shred the chicken. Save the broth and boil the noodles in it according to time on package. Drain, but save 2 cups of broth. Set aside.
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Step 2Mix softened cream cheese, sour cream, and sauteed onions with the noodles. Add a little broth to thin mixture. Add a little black pepper, then set aside.
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Step 3Mix shredded chicken, Rotel, and both soups. Mix well and set aside.
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Step 4Spray a 9X13 baking dish with non-stick spray. Pour in half of the noodle mixture, top with half of the cheddar cheese. Add about half of the chicken mixture. Top with the remainder of the noodle mixture, then the remainder of the chicken mixture. Top this with the remainder of the cheddar cheese. Add a little of the reserved chicken broth for moisture. (The noodle mixture will continue to dry out as you are putting the casserole together.)
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Step 5Bake uncovered in a 350 degree oven for 25-30 minutes until the casserole is hot and bubbly. Be careful that cheese does not overbrown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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