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Chicken and Egg Noodle Casserole Recipe

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This recipe for Chicken and Egg Noodle Casserole is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 C. uncooked Egg Noodles (about 12 oz)
2 10 3/4 oz. cans Cream of Chicken soup, undiluted
1 C. (8 oz.) Sour Cream
3/4 C. Milk
1/4 tsp. Salt
1/4 tsp. Pepper
3 C. cubed cooked Chicken Breasts
1 C. crushed Butter flavored Crackers (about 20 crackers)
1/4 C. Butter, melted
Directions:
Directions:
Preheat oven to 350º.
Cook noodles according to package directions for al dente; drain.
In a large bowl, whisk together soup, sour cream, milk, salt and pepper until blended. Stir in chicken and cooked noodles. Transfer to a greased 9x13 inch baking dish. In a small bowl, mix crushed crackers and butter, sprinkle over top. Bake 30-35 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
8

 

 

 

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