Chicken Noodle Casserole
4 skinless, boneless chicken breast halves
1-2 Tbsp olive oil
6 ounces egg noodles
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
salt and pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
Heat the oil in a frying pan. Cut chicken into cubes and add to the frying pan. Cook until no longer pink in the center. While chicken is cooking, prepare the egg noodles according to the package instructions.
In a large bowl, mix soups and sour cream. Season with salt and pepper. Add cooked chicken and drained noodles. Stir to combine. Place in a 13"x 9" baking dish.
Melt butter in a small saucepan and remove from heat. Stir in crumbled crackers. Place crackers on top of the casserole.
Bake at 350 until heated through and browned on top.
Optional: Feel free to add any extras- broccoli, mushrooms, cheese, garlic, onions, peppers. . .
This dish is DELICIOUS! A relative introduced it to us, and it immediately became a family favorite!
It's coming up on my favorite time of year- soups and casseroles time! This is one meal that we'll be eating at least monthly.
Thanks for stopping by and God bless.
This is the day the Lord has made; we will rejoice and be glad in it.
This post is linked to Skip to My Lou, Ivy and Elephants, and Between Naps on the Porch.