Chicken Noodle Casserole

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

Ingredients

• 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
• 0.5 cup butter

Recipe Instructions

Step 1

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 2

Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.

Step 3

Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.

Step 4

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 5

Bake in the preheated oven until heated through and browned on top, about 30 minutes.

Step 6

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Step 7

Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

Step 8

Sprinkle mixture over top of casserole.