Tender chicken breasts are baked with a simple blend of cream of mushroom soup, sour cream, and Worcestershire sauce to make a comforting sauce for egg noodles.
Preparation Time
10 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 15 mins
Calories
463 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Step 3
Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.
Step 4
Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.
Ingredients
1 cup sour cream
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
