Chicken Noodle Casserole
Ingredients to buy
- ☐6Chicken breasts (boneless, skinless)
- ☐16 ozEgg noodles
- ☐2 cansCampbell's condensed mushroom soup
- ☐2 cansCampbell's condensed cream of chicken soup
- ☐1.5 cupsSour cream
- ☐1 boxRitz crackers (regular)
- ☐1 cupButter
Equipment needed
- ☐41.5 qt Pyrex casserole dish
- ☐~Large pot
- ☐2Skillets
- ☐2Med stainless steel mixing bowls
- ☐~Butter melting crucible
NEXT TIME
- Try rapid searing the chicken in the oven broiler. Cube, oil, and salt the chicken. Place on wire grill on baking sheet. Broil 7-8 min, attended closely, until one side is lightly browned.
- Otherwise, use three pans to speed up the chicken browning process.
INSTRUCTIONS
- Cube the chicken. Oil, then season with salt and pepper.
- Saute until lightly browned. Retain fond.
- In the mixing bowl, combine:
- Mushroom soup
- Chicken soup
- Sour cream
- Salt and pepper
- Crumble Ritz crackers (3-4 mini stacks to get 2 cups) in a small bowl. The ground meat break up tool works well to break up the crackers.
- Heat oil in the pot then saute the chicken until lightly browned.
- Transfer cooked batches of chicken to a bowl.
- Deglaze the skillets with white wine or water. Pour over the stored chicken.
- Start boiling a pot of water for the noodles. Cook the pasta.
- Heat the oven to 375.
- Start melting the butter in the crucible.
- Drain the pasta and add it to the chicken bowl. Mix to combine.
- Add the chicken + pasta mix into the sauce bowl. Mix thoroughly.
- Spray the casserole dishes with Pam.
- Fill the casserole dishes.
- Pour the butter over the broken Ritz crackers. Mix gently.
- Pour butter crackers over top of casserole.
- Bake for 30 min until browned on top. Broil tops if needed for added crispiness.