Chicken Noodle Casserole
4 boneless chicken breasts
6 ounces egg noodles
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 cup sour cream
salt to taste
Ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter
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 the chicken cooking water (skimmed) to a boil and cook the pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together the 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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I’m late but I’m up. Vegan this week!