Fleur de Lis

Fleur de Lis

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Saturday, June 8, 2013

Chicken and Egg Noodle Casserole

Here's another one of those tried and true comfort food casseroles that are perfect when you need that little something special to make you (or others) feel loved.

One rotisserie chicken (pulled from bones and shredded)
1 large family size cream of chicken soup
24 oz. sour cream
1 cup finely shredded cheddar cheese
1 16 oz. bag wide egg noodles, cooked according to package directions and drained well
1 sleeve Ritz crackers, crushed
3 T. butter, melted

Preheat oven to 350 degrees.

In a large bowl combine the soup, sour cream and cheese. Gently mix in the shredded chicken and drained noodles.

Lightly grease a 9 x 13 baking dish and spoon in the chicken/noodle mixture.

Bake for 30 - 35 minutes until bubbly. Mix the crumbled crackers and melted butter in a small bowl. Remove casserole from oven and top with crackers.

Return to oven for about 5 minutes. 


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