Chicken Noodle Casserole

 

Photo by Allrecipes / Abbey Littlejohn

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

Directions:

Gather all ingredients. Preheat oven to 350 degrees F.

Fill a large pot of 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.

Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite. Drain.

Transfer noodles to a large bowl. Cut chicken into bite-sized pieces and mix with noddles.

Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture and gently stir until combined. Transfer to a 2-quart baking dish.

Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

Sprinkle mixture over top of casserole.

Bake in the preheated oven until heated through and browned on top, about 30 minutes.

Notes:

This is a simple and comforting dish. Everyone loved this recipe!  It's wonderful as leftovers. 

I added 1/2 tsp of onion powder to the topping. I also used chicken thighs. 

Recipe from Allrecipes.com, submitted by Dawne

Servings: 6

BROCCOLI, RICE, CHICKEN, and CHEESE CASSEROLE

 Ingredients:

2 cups cooked chicken, shredded or diced
2 cups cooked white or brown rice
2 cups broccoli florets (fresh or frozen)
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
2 tbsp butter, melted (optional, for breadcrumbs)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
If using frozen broccoli, thaw and drain well.

In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until well combined.

Pour the mixture into the prepared baking dish and spread it out evenly.
If desired, mix the breadcrumbs with the melted butter and sprinkle over the top for a crispy topping. Add extra shredded cheddar cheese on top for more gooey goodness.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for 5 minutes before serving. Pair it with a simple side salad or rolls for a complete meal.
Recipe cred: @claraquickdinners