This recipe was given to me by a friend when I told her I was needing something easy to make but also that the kids would eat. We have a very hard time finding main dish recipes that everyone really likes. I made this yesterday and EVERYONE ate it. Which makes it a winner. However, I will warn you, this is not a low calorie main dish, but it is very good.
4 boneless, skinless chicken breasts
2 cubes of chicken bouillon
6 oz egg noodles (I used medium ones, and they worked great!)
(10.75 ounce) can condensed cream of mushroom soup (I used 98% fat free)
1- (10.75 ounce) can condensed cream of mushroom soup (I used 98% fat free)
1 cup sour cream (I used regular sour cream, next time I will be using fat free…Jason did the shopping so no complaining on my part!)
pepper to taste
1 clove of garlic for flavor (this wasn’t on the recipe but I added it because I add garlic to pretty much everything!)
1 cup crushed Ritz crackers
1/2 cup melted butter
- Poach chicken in a large pot of water. Cook until done and no longer pink in center (I believe this took about 15 minutes) Remove from pot and set aside to be chopped later. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together the soups, garlic and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
- Melt butter in a small saucepan, and remove from heat. Stir in crushed crackers. Top casserole with the butter/cracker mixture.
- Bake at 350° for approximately 30 minutes, or until heated through and top is browned.
**Note, next time I will be adding some mushrooms and broccoli and possibly more seasoning to the mixture before baking. I think they’d be a yummy addition!
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