Chicken Noodle Casserole
Ingredients to buy
- ☐6Chicken breasts (boneless, skinless)
- ☐9 ozEgg noodles
- ☐1.5 cansCampbell's condensed mushroom soup
- ☐1.5 cansCampbell's condensed cream of chicken soup
- ☐1.5 cupsSour cream
- ☐1 boxRitz crackers (regular)
- ☐3/4 cupButter
Equipment needed
- ☐?Pyrex casserole dish
- ☐~Large pot
- ☐~Small saucepan
- ☐SmallStainless steel mixing bowl
Try using full cans of the mushroom soup and chicken soup to reduce waste. Adjust recipe.
- In a mixing bowl, combine:
- Mushroom soup
- Chicken soup
- Sour cream
- Salt and pepper
- Cube the chicken into small pieces.
- Heat the oven to 350
- Heat oil in the pot then saute the chicken until lightly browned. Add salt and pepper to taste.
- Move the chicken to the mixing bowl.
- Add a little water to the pot, scrape up the fond.
- Fill the pot with water and cook the pasta in it.
- Drain the pasta, put back into the pot, removed from heat. Mix in the chicken.
- Combine the soup mix and gently stir.
- Transfer to casserole dish.
- Crumble Ritz crackers (to get 1 cup)
- Melt butter in a small saucepan, add cracker crumbles. Mix gently.
- Pour butter crackers over top of casserole.
- Bake for 30 min until browned on top.