Taste of Home
Chicken & Egg Noodle Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
Ingredients
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6 cups uncooked egg noodles (about 12 ounces)
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 cup sour cream
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3/4 cup 2% milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 cups cubed cooked chicken breasts
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1 cup crushed Ritz crackers (about 20 crackers)
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1/4 cup butter, melted
Directions
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1.
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
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2.
In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts
1-1/4 cups: 446 calories, 22g fat (10g saturated fat), 107mg cholesterol, 820mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 23g protein.
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