Monday, October 25, 2010

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

I came across this recipe at A Southern Grace and just knew I had to try it. I am a big lover of comfort food and this definitely fits into that category. I also love how quick it is and that it is all ingredients that I have on hand. I modified it slightly from the original recipe.

Creamy Chicken Noodle Casserole

2 chicken breasts

6 ounces egg noodles

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

salt, pepper and paprika to taste

1 1/2 cups cracker crumbs (I used club crackers, Ritz would be good too)

1/2 cup butter

Preheat oven to 350. Cook chicken and shred it. Cook noodles. Mix chicken and noodles together. In a separate bowl mix soups and sour cream together. Season with salt, pepper and paprika. Gently stir together the cream soup mixture with the chicken mixture. Put this into a 9x13 pan. Melt the butter and mix it with the cracker crumbs. Spread this on top of the casserole. Bake for 30 minutes or until heated through and golden brown.

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