Friday, September 21, 2007

Chicken Noodle Casserole

  • 3-4 boneless chicken breasts, cooked and chopped
  • 12 oz wide egg noodles
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 sleeve Ritz crackers
  • 1 can chicken broth, 1 can water
  • 4 tbsp butter, melted
  • salt, pepper, garlic to taste

Cook noodles in chicken broth & water until done. Drain if needed. Mix in chicken. In a seperate bowl, combine soup mixes with sour cream and seasonings. Gently stir soup mixture into chicken and noodle mixture. Add to lightly sprayed casserole dish. Crush crackers and top over noodle mixture. Drizzle melter butter over the top. Bake at 350 for 30 minutes.

This is what you call total comfort food!! Enjoy!!

Terri C

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