Easy Chicken Noodle Casserole Recipe

When I make my grocery list I always ask my 4 year old what she wants to eat that week. The usual response is pizza – but this week it was noodles. I tried to find something that she would like and that my husband would like! I changed things around a bit and it worked out great!

Easy Chicken Noodle Casserole

4 skinless, boneless chicken breats 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
1/2 cup fat free sour cream
1/2 cup frozen peas
salt and pepper to taste
1 cup crumbled whole wheat ritz crackers
1/4 cup butter

Boil chicken in a pot of water. Cook until no longer pink in center, about 12 minutes or so. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain and 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 and peas with the chicken mixture. Place in a 9X9 baking dish.

Melt butter in a bowl in the mircowave. 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.     

This meal makes for a great freezer meal! I doubled it and am saving the rest for another day! :)          

Adapted from allrecipes

Looking for other Easy Casseroles? These are some of my favorites!
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