Sunday, September 12, 2010

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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4 comments:

  1. You are on a roll. I want a bite of that right now. Oh what I would do for a meal from you!! They need to switch the whole take a friend a meal thing to the first trimester not after the baby is born:)

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  2. I found you through another blog. I made this recipe and it was so yummy! I used 98% fat free soups, reduced fat crackers, half the butter, and lite sour cream. It turned out great. My husband loved it, thanks for sharing!

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  3. Cooking in my oven at this very minute! Can't wait for this yummy dish to come out so we can eat! This has been a favorite of our families! Thanks for sharing this recipe with us! You are great!!! Happy eating!! Keep posting yummy recipes!

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