Chicken and Noodle Casserole

Monday, October 6, 2008

This is another recipe I prepare the night before and just cook before serving. This may be the lamest thing I’ve ever said but… it took me a good 8-10 years to master the casserole. The trick is that you need the meat to noodle ratio to match. Too much noodle and it makes you feel like you are eating a side dish. This is a cheap easy casserole that is perfect for a weeknight!

3 large chicken breasts
6-8 ounces egg noodles (3/4 of a NoYoke Egg Noodles Package)
1 (10.75 ounce) can cream of chicken and mushroom soup
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
1 cup crumbled crackers (3/4 of a row of Saltine Crackers)
1/2 cup butter

Generously salt and pepper your chicken and place it in a glass pan covered with foil. Cook at 350 degrees for approximately 30 minutes (or until it’s cooked all the way through). With a fork, knife, fingers, whatever you prefer shred the chicken. Leave all the chicken juice in the pan, it’s yummylicious

Bring a pot of water to boiling and boil the egg noodles for 3-4 minutes. Don’t worry, they will cook a little more in the casserole pan!

In a separate bowl, mix together the chicken and mushroom soup, chicken soup, and sour cream. Stir together cream soup mixture with the chicken. Gently stir in the egg noodles and transfer to a 9x13 baking dish.

Melt the butter in a small saucepan, and remove from heat. Stir in crumbled crackers and top casserole with the buttery crackers.

Bake at 350 degrees for about 30 minutes, until heated through and browned on top. If your like me and prepared everything the night before and the casserole has been sitting in your fridge all day then tack on another 15-20 minutes of cooking time ;-)