Chicken & Egg Noodle Casserole
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:
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Ingredients for - Chicken & Egg Noodle Casserole

1. 6 cups uncooked egg noodles (about 12 ounces) -
2. 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted -
3. 1 cup sour cream -
4. 3/4 cup 2% milk -
5. 1/4 teaspoon salt -
6. 1/4 teaspoon pepper -
7. 3 cups cubed cooked chicken breasts -
8. 1 cup crushed Ritz crackers (about 20 crackers) -
9. 1/4 cup butter, melted -

How to cook deliciously - Chicken & Egg Noodle Casserole

1. Stage

Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.

2. Stage

In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

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