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Chicken Noodle Casserole

Chicken Noodle Casserole

Cost $15, save $10

Source: Recommended by CookPal

  • 55 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍗 4 skinless, boneless chicken breast halves
    • 6 ounces egg noodles
    • 1 (10.5 ounce) can condensed cream of mushroom soup
    • 1 (10.5 ounce) can condensed cream of chicken soup
    • 1 cup sour cream

  • Seasonings

    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Toppings

    • 🧈 ½ cup butter
    • 1 cup crumbled buttery round crackers

STEPS

1

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

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

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

4

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

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

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

7

Sprinkle cracker mixture over top of casserole.

8

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

NUTRIENTS

Per 1 serving

🔥

542

Calories

  • 23
    Protein
  • 36
    Carbs
  • 34
    Fats

💡 For a golden, crispy topping, broil the casserole for the last 2-3 minutes.Use leftover roasted chicken to save time instead of poaching fresh chicken breasts.For added veggies, mix in 1 cup of cooked peas or chopped steamed broccoli.