This chicken noodle casserole combines juicy, poached chicken with mushroom soup and noodles for a creamy chicken bake topped with buttery crackers.
Step1
Preheat the oven to 350 degrees F (175 degrees C).
Step2
Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.
Step3
Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
Step4
Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
Step5
Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.
Step6
Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers. Sprinkle mixture over top of casserole.
Step7
Bake in the preheated oven until heated through and browned on top, about 30 minutes.
Prepare Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hours 25
Servings:
6
Calories:
542 kcal
Carbohydrate:
36 g
Cholesterol:
133 mg
Dietary Fiber:
1 g
Protein:
23 g
Saturated Fat:
18 g
Sodium:
895 mg
Total Sugars:
2 g
Total Fat:
34 g
