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.
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:)
ReplyDeleteI 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!
ReplyDeleteCooking 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!
ReplyDeletedeliciously done! :)
ReplyDelete