Rotisserie chicken is an easy way to put together a quick weeknight dinner.
Chicken Noodle Casserole I
Recipe Summary Chicken Noodle Casserole I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Ingredients | Pasta Leftover Rotisserie Chicken Recipes
4 skinless, boneless chicken breast halves
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 to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter
Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Info | Pasta Leftover Rotisserie Chicken Recipes
prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Chicken Noodle Casserole I
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pasta,
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