Friday, November 2, 2012

Chicken Noodle Casserole

When it comes to a cold rainy weekend...comfort food is definitely a MUST!  Less complicated, veggie filled and very inexpensive is the way to go!

1 lb egg noodles
3 large chicken breasts (cooked and chopped) or 2 cans of prepared chicken
2 cans mixed vegetables (I like canned better than frozen but either will work)
2 cans cream of chicken soup (or cream of mushroom)
1 cup sour cream
1 sleeve Ritz crackers (crushed)
1/2 stick butter
salt and pepper to taste

Boil and cold water rinse noodles (rinsing after cooking removes some of the starch and your noodles won't clump together as much).  I boil my chicken breasts because it is so easy and your chicken stays super tender and moist.  Chop the chicken or use 2 cans of prepared chicken. 

Drain the vegetables, mix veggies with soup and sour cream.  Add chicken to veggie mix then fold into the noodles. Spray a 9 x 13 casserole dish with cooking spray then add your noodle mix.  Crush Ritz crackers into a fine consistency (a zip lock bag makes this quick and easy - just use your hands or a small baseball bat - okay, use a rolling pin if you have one)!  Melt butter in the microwave for just a few seconds (a coffee cup works well.  Mix the cracker crumbs in the melted butter then spread them on top of your casserole.

Bake at 350* for about half an hour.  Serve with fresh baked bread and a light'll feel all snugly and comfy in no time. I promise!

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