Creamy Chicken & Noodle Casserole

So easy and tasteful! A hit with the man is always a plus! Took about 35 minutes to prepare and 30 to bake. Originally i found this recipe at AllRecipes but of course I had to find ways to alter it. I read several reviews and recommendations for this recipe so I took a little tip from each. See below for my twist on this Creamy Chicken and Noodle Casserole! 

1lb boneless/skinless chicken breasts
1small can carrots
1small can cut green beans
1can cream of celery soup ...I used Campbells soup.
1can cream of chicken soup
1cup sour cream
6-8oz egg noodles
salt, pepper, seasoning, etc.
1-2cups crushed buttered crackers.. i used Ritz
1/3 cup butter
1/3cup shredded italian cheese
1 8x8 baking pan..i used a disposable foil pan
*on both the soup and sour cream i used fat free and low fat

Cut chicken into small strips or bite sized pieces. Season with salt and pepper. I also used some Chili powder. Heat with butter on a frying pan until no longer pink. Reduce heat to low. 

Meanwhile boil water to cook egg noodles. 

Drain both cans of vegetables and add to frying pan. (i used only half of each small can.. you could use all and more noodles with a larger baking dish).Keep on low heat about 10 min.

In a medium size bowl combine all soups and sour cream. Mix well with additional spices or herbs. Once egg noodles are done drain and add chicken and vegetables. Take this mixture and add the soup to it slowly. I poured some then mixed .. then repeated. 

Fill baking pan with mixture. Crush crackers and sprinkle on top. Melt butter and add additional crushed crackers and mix. Spread this mixture on top as well. Sprinkle cheese on top. 

Bake for 30 minutes at 350degrees. 

So tasty and i know i could do more this recipe.. The leftovers for lunch the next day were just as good! 

1 comment:

  1. This does look yummy, which ever way you twist it!