Jun 07 2009
Easy Chicken Casserole
If you’re like me, you don’t have a lot of time to spend in the kitchen Monday through Friday. This casserole/main dish is quick and easy, and always a hit.
Feeds a family of 7.
Ingredients:
1-2 large cans premium chunk chicken breast (faster) OR
2-3 medium size skinless split chicken breasts, boiled & cut into bite-sized pieces
1 large bag egg noodles
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup
1 small container of Sour Cream
2 sleeves Ritz Crackers, crushed
1-2 tsp. butter, melted
Cooking directions:
Preheat oven to 350F.
In boiler, add enough water to cover noodles and 1/2 palm gourmet salt. Bring to boil then add noodles. Boil until nearly done (about 3/4 done), then drain. To noodles, add chicken, all soups, and sour cream; stir until well mixed and noodles are coated. Pour into large casserole dish. Sprinkle with crushed Ritz Crackers. Drizzle melted butter on crackers. Put in oven and bake, uncovered, until bubbly. (Can be cooked in Crock Pot also.)
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