Chicken Noodle Casserole

Chicken Noodle Casserole

from allrecipes.com
Dinner
85 min
6 servings
542 kcal / serving

This chicken noodle casserole combines juicy, poached chicken with mushroom soup and noodles for a creamy chicken bake topped with buttery crackers.

Ingredients

  • 4skinless, boneless chicken breast halves
  • 6 ouncesegg noodles
  • 1can condensed cream of mushroom soup
  • 1can condensed cream of chicken soup
  • 1 cupsour cream
  • salt to taste
  • ground black pepper to taste
  • ½ cupbutter
  • 1 cupcrumbled buttery round crackers

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.

  3. 3

    Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.

  4. 4

    Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.

  5. 5

    Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.

  6. 6

    Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

  7. 7

    Sprinkle mixture over top of casserole.

  8. 8

    Bake in the preheated oven until heated through and browned on top, about 30 minutes.