Last night, I decided to make my Chicken Noodle Casserole for my wife and also decided to bring some to work for the crew. Here is what the crew said about my dish….
AJ: “It taste so good, I can’t believe it’s gonna turn into poop!”
DOROTHY: “It’s like comfort food that you want to sit around and just eat!”
TONYA: “It taste like CHRISTMAS!”
I am so ready to head to Masterchef now! HAHA!
Here is the recipe (which is based on 6 servings):
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
Salt to taste
Ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
1.Poach 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 pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2.In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3.Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4.Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.