Chicken Noodle Casserole

Chicken Noodle Casserole

~ loosely adapted from…

Chicken Noodle Casserole

– via Simple Recipes

(Dawne)

“Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!”

Directions

  1. 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 chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  2. In a separate bowl, mix together 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.
  3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

I used chicken that I cooked in advance for both easy meals and the stock.

AND…I didn’t have those kind of crackers so I grabbed my granddaughter’s big box of gold fish; IT WORKED

AND notice out of habit I still grab the rolling pin??? When I have food processors???!!

I did add veggies to mine also

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Was yummy 😀

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