| Chicken and Noodle Casserole
Shelley Kunkel originally posted this recipe in What’s for Dinner January 2007:
2 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz or a small container of sour cream
1/2 of a medium pkg of egg noodles or 6 ounces.
pepper and preferred seasonings
cracker crumbs
Pam cooking spray
Put the frozen chicken breasts in enough water to cover them, about four cups. Bring to a boil, reduce heat to medium low and cook for about two hours or until done, reduce the heat if water begins to boil. Cut the chicken into bite sized pieces and mix with soup and sour cream. Boil noodles by package directions, add to chicken mixture and season to taste. Put chicken mixture in a greased casserole dish and sprinkle top with cracker crumbs. Bake at 450 degrees until bubbling about 5-15 minutes.
Enjoy with a tossed salad and fresh fruit.
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