CHICKEN NOODLE CASSEROLE
I bake this at least twice a month. I work nights and it is great in my lunchbox. It microwaves well. It can also be frozen. It's nearly a one pot meal that can be made quickly on a weeknight or, if you're like me, cooked ahead and reheated when you need it. Enjoy!
Provided by Martha Moore
Categories Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Saute or baked chicken breasts (you can also shred a store-bought rotisserie chicken) and chop or dice
- 2. Boil 1 12oz pkg of egg noodles for 1 to 2 minutes less than the directions in a large sauce pan. Drain but don't rinse. Put back in the pot off of the heat.
- 3. Add chicken to the noodles. Pour in the soup and sour cream. Sprinkle in half of the cheese. Stir until well blended.
- 4. Pour into a lightly greased 13x9 pan.
- 5. Melt butter and mix in breadcrumbs. Sprinkle on top of the casserole. Sprinkle the remaining cheese.
- 6. Bake at 350° for 30 minutes.
- 7. You can also add vegetables to the casserole as well. Broccoli florets (steamed) and peas are two that work very well!
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