Friday, February 3, 2012

Chicken Noodle Cassarole

Hope you all are enjoying your week so far!
tommorrow is friday...TGIF
I thought I would hop on and share a delicious recipe that I recently made.
It was even a sucess with the hubby and he is pretty picky.
It was not too difficult either.
I found this little gem on pinterest where I find all things amazing.
I will tell you that this easily will feed 4-6.
I made if just for the two of us and I ate left overs for three days.
The good news is that on day three is was still just as good.
The best park is I think you could make up this cassarole and freeze it and then just cook it when you are ready to have a dinner with the family.

4 boneless skinless chicken breast halves (I used three whole brest and cut them in half)
2 tablespoons oil (for frying)
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 and black pepper (to taste)
1-2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
½ cup butter

Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.
Step 3: Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.
Check it out and let me know what you think :)

Have a great Friday everyone


Lauren H. Edmondson said...

I love this recipe, my Aunt Brinkley made it for me and my husband when I had knee surgery and I swear it was the most amazing thing I have ever eaten. it freezes really well too!