Friday, February 25, 2011

Comforting Chicken Noodle Casserole

This recipe came from A Southern Grace, it was a simple dish to make and very tasty. The only complaint was that there was a little too much sour cream flavor. The recipe calls fro 4 boneless skinless chicken breast halves, but I used 4 tenders and that was more than enough. I don't have a kitchen scale to measure out 6 oz of noodles so I used about 2 1/2 c. of wide egg noodles. I served it with a side of steamed broccoli.

Comforting Chicken Noodle Casserole
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
salt, pepper, and paprika to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Preheat oven to 350F.
Poach the chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook the pasta in it. Drain. Shred or dice the chicken and mix it with the noodles.
In a separate bowl, mix together the mushroom soup, chicken soup, and sour cream. Season with salt, pepper, and paprika. Gently stir together the cream soup mixture with the chicken mixture. Place in a 2-quart baking dish.
Melt the butter in a small saucepan or the microwave. Stir in the crumbled crackers and sprinkle atop the casserole. Bake for about 30 minutes, until heated through and browned on top.

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