Easy Chicken Noodle Casserole Recipe

Ingredients

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 0.5 cup butter
• 1 cup crumbled buttery round crackers

Instructions

1. Preheat oven to 350°F (175°C). Gather all casserole ingredients for easy assembly.
2. In a large pot, bring water to a simmer over medium heat. Poach chicken in the simmering water for about 12 minutes, or until cooked through. Remove chicken with a slotted spoon and set aside, leaving the water in the pot.
3. Bring the chicken broth to a boil. Add egg noodles and cook for approximately 10 minutes, or until al dente. Drain the noodles thoroughly.
4. Place the cooked noodles in a large bowl. Cut the poached chicken into bite-sized pieces and combine with the noodles.
5. In a separate bowl, mix the condensed soups and sour cream. Season with salt and pepper to taste. Add the soup mixture to the chicken and noodle mixture, stirring gently to combine. Transfer the mixture to a 2-quart baking dish.
6. Melt butter in a small saucepan over low heat. Remove from heat and stir in the crumbled crackers until well coated.
7. Evenly sprinkle the cracker mixture over the top of the chicken noodle casserole.
8. Bake in the preheated oven for about 30 minutes, or until the casserole is heated through and the topping is golden brown.

Nutrition

• Calories: 542 kcal
• Fat Content: 34 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 895 mg
• Protein Content: 23 g
• Cholesterol Content: 133 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g