Chicken Noodle Casserole

There is nothing good for you about this recipe, but it was yummy!  I have a lot of sour cream I was looking to use up, so I found this recipe.  You can use a substitute for the canned soups in this if you'd like.  I added sauteed onions and mushrooms to mine, but I think next time I'd actually like it better without those.

My husband and I both really enjoyed it, it is definitely comfort food!  The kids were not crazy about it, but neither of them really like casseroles like this.

I would make it again.

Here is the recipe:


Chicken Noodle Casserole I

http://allrecipes.com/Recipe/Chicken-Noodle-Casserole-I-2/Detail.aspx

Prep Time:
30 Min Cook Time:
30 Min Ready In:
1 Hr
Yield 6 servings

Ingredients

4 skinless, boneless chicken breast 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 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
Directions

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. 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 mushroom soup, chicken soup, 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 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.
Nutritional Information

Amount Per Serving  Calories: 542 | Total Fat: 34.2g | Cholesterol: 133mg