This is easy enough to do on a weekday, but it’s fancy enough to serve for guests. Everyone enjoys a nice pasta dish, and who doesn’t like chicken? My guests always really enjoy this and I get pumped to make it because it’s so simple. Chicken noodle casserole doesn’t cost a fortune either so when you’re running low on cash for the week, you can make a nice and hearty dish that will fill up the whole family. You might even get two meals out of it! Check out what they are saying about this recipe over at All Recipes:
“Wonderful as leftovers topped with melted cheese!”
If you happen to have any leftovers of this, they are just as tasty the second time around.
Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Daisy sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup Land O’ Lakes butter
Instructions
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.
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.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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Quick Tip: You can leave out the cream of mushroom and use 2 cans of cream of chicken instead if you want.
Thanks again to All Recipes for this classic and luscious recipe.
