This chicken noodle casserole combines juicy, poached chicken with mushroom soup and noodles for a creamy chicken bake topped with buttery crackers.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
542 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
Step 4
Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
Step 5
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.
Step 6
Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers. Sprinkle mixture over top of casserole.
Step 7
Bake in the preheated oven until heated through and browned on top, about 30 minutes.
Ingredients
½ cup butter
1 cup sour cream
salt to taste
4 skinless, boneless chicken breast halves
ground black pepper to taste
6 ounces egg noodles
1 cup crumbled buttery round crackers
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
