Easy Chicken Noodle Casserole Recipe
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- 5 Comments
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
Ingredients
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
Directions
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
Sounds yummy! Will have to give it a go!
http://www.ohsoamelia.com
What a casserole! It Sounds so creamy and delicious, Nice twist with the crackers! Thank you for another great recepie and have a happy week
I like your adapted version, less butter and the addition of peas. Looking forward to adding this to meal rotation and see what the family thinks.
I’m going to make this but I think I’ll do the peas/carrots mix instead of just peas
Thanks so much for the recipe!
this looks great. And I also like the addition of peas