Chicken Noodle Casserole is the perfect comfort food on a cold day. It is a creamy noodle confection with a buttery, crunchy topping.
You can add veggies to make it a more complete meal. Use fat free or light soups and sour cream to make it healthier. It tastes just as good.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8Servings
Author huddlenet.com
Ingredients
1Skinless, boneless chicken breast
6ozEgg noodles
1can Condensed cream of mushroom soup
1can Condensed cream of chicken soup
1CupSour Cream
1/2CupChicken broth
1/4teaspoonSalt
1/4teaspoonGround black pepper
Topping
1CupCrumbled Ritz crackers
1/2CupMargarine
Optional
8ozCanned or fresh mushrooms
8ozCanned or frozen peas
8ozCanned or frozen carrots
Instructions
Preheat oven to 350 degrees. Poach chicken in a large pot of simmering water. Cook until no longer pink center, about 12 minutes. Remove from pot and set aside. Reserve water.
Bring reserved water to a boil and cook pasta in it. Drain. Cut chicken into small bite sized pieces, and add to noodles. Mix in peas, carrots and/or mushrooms if desired.
In a separate bowl, mix together mushroom soup, chicken soup, sour cream and chicken broth. Season with salt and pepper. Gently add cream mixture with the chicken mixture. Transfer to a 2 quart baking dish.
Melt margarine in a small saucepan, and remove from heat. Stir in crumbled Ritz crackers. Top casserole with the cracker mixture.
Bake at 350 degrees for about 30 minutes, until heated through and browned on top.