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Thursday, August 25, 2016

chicken noodle casserole i

Ingredients

  • Servings: 6
  • 4 skinless, boneless chicken breast halves
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • 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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