Chicken Noodle Casserole I

Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, sour cream and tender egg noodles. Cracker crumbs sauteed in butter makes a deliciously crunchy topping.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 542 Calories

Ingredients

• ½ cup butter
• 1 cup sour cream
• salt to taste
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ground black pepper to taste
• 6 ounces egg noodles
• 1 cup crumbled buttery round crackers

Recipe Instructions

Step 1

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

Step 2

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

Step 3

Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

Step 4

Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.