This is a family favorite comfort food that’s been around longer than I have. Love it for multiple reasons; it tastes good, it’s easy & it makes good use of some leftovers.
I like making dishes like this when I’m not up for a dinner more complicated. But it’s actually delicious any time.
I double this
It spread out a little because I couldn’t wait for it to cool!
2 cups, or more of cut up cooked chicken
2 tablespoons butter(for sauteing onions)
6 ounces egg noodles
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
1/2 cup of milk or cream
salt and black pepper (to taste)
1-2 cups shredded Colby jack cheese
OPTIONAL’ Veggie of choice. I used onions & fresh corn. Many use celery…or peas.
Choice for crunchy topping. This time I used potato chips & more cheese…couple pats of butter
Or you could use
1 cup crumbled buttery crackers crushed & addrd to ½ cup melted butter…
Pre-heat the oven to 350 degrees.
Cook pasta al dente, remove with spider/slotted spoon? reserving pasta water.
Add butter to deep sauce pan/pot (remember I doubled this). Saute onions until translucent. Add other veggie if using. I added corn.
Cut chicken into small pieces. Set aside.
To same sauce pan add & mix together cream of mushroom soup, cream of chicken soup, and sour cream, some cheese. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. If too thick, add a little pasta water.
Place into a lightly greased 2 quart baking dish. Top the casserole with shredded Colby jack cheese and buttery crackers or choice for crispy topping. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.
And here come the photos 😀