What you need:

  • 4 boneless skinless chicken breast halves
  • 10.75 oz can cream of mushroom soup
  • 10.75 oz can cream of chicken soup
  • 6 oz package egg noodles, cooked al dente and drained
  • 4 oz can sliced mushrooms, drained
  • 1 c chopped steamed broccoli
  • 1 c sour cream
  • 1 c crumbled Ritz crackers
  • 1/2 c butter, melted
  • 1 t garlic, minced
  • 1/2 t thyme
  • 1/4 t black pepper

What you do:

  • Preheat oven to 350.  Poach chicken in simmering water for
    about 12 minute or until no longer pink.  Cut into bite sized
    pieces then combine with noodles.
  • In a separate bowl combine both soups with broccoli,
    mushrooms, sour cream, garlic, thyme and pepper.  Gently fold
    in chicken mixture then transfer to 2 qt baking dish.
  • Combine crackers and melted butter then spread on casserole.
  • Bake 30 – 35 minutes or until nicely browned.

  • Recipe submitted by Lois M. via San Antonio, Texas
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Chicken Noodle Casserole