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