Creamy Chicken Noodle Casserole

Indulge in this delightful creamy chicken noodle casserole that combines succulent, poached chicken with a rich mushroom soup and tender noodles. Topped with a buttery cracker crust, this dish is sure to satisfy your cravings for a comforting meal.

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
1⁄2	cup butter
1	cup crumbled buttery round crackers

Instructions

• 1. Begin by preheating the oven to 350 degrees F (175 degrees C).
  2. In a large pot, fill with water and bring it to a gentle simmer over medium heat. Poach the chicken in the simmering water until it is no longer pink in the center, approximately 12 minutes. Using a slotted spoon, carefully remove the chicken from the pot and set it aside, ensuring to retain the water in the pot.
  3. Increase the heat to bring the chicken cooking water to a boil. Add the egg noodles and cook until they are tender with a slight bite, around 10 minutes. Drain the noodles.
  4. Transfer the cooked noodles to a large bowl. Cut the poached chicken into bite-size pieces and combine it with the noodles.
  5. In a separate bowl, blend the condensed cream of mushroom soup, cream of chicken soup, and sour cream. Season the mixture with salt and ground black pepper. Add this soup blend to the chicken and noodle mixture, gently stirring until well combined. Transfer the mixture to a 2-quart baking dish.
  6. Melt the butter in a small saucepan over low heat and then remove from heat. Stir in the crumbled buttery round crackers. Sprinkle this buttery cracker mixture over the top of the casserole.
  7. Bake the casserole in the preheated oven until it is heated through and boasts a beautifully browned crust on top, which should take about 30 minutes.

Jul 18, 2024