Chicken Noodle Casserole
Try this Chicken Noodle Casserole recipe, or contribute your own."Soooo easy!!! Sooo delicious!!! I had seconds, so did my husband and my 3 yr old finally ate egg noodles without a complaint. Will being putting this in the recipe box. I did use chicken thighs and added poultry seasoning while poaching. Loved the crackers on top. Thank you for this recipe." - Arvan43
Yield: 6 Servings Ready in 45 minutes
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Chicken Noodle Casserole Preparation
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.
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.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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