Saturday, March 16, 2019
Chicken and Egg Noodle Casserole
Chicken and Egg Noodle Casserole
6 cups uncooked egg noodles about 12 ounces
2 cans condensed cream of chicken soup, undiluted 10-3/4 ounces each
1 cup sour cream
3/4 cup milk
1 cup frozen green peas
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chopped cooked chicken breasts
1 cup crushed Ritz crackers about 20 crackers
1/4 cup butter melted
Preheat your oven to 350°. Cook the egg noodles according to package directions for al dente; drain and rinse with cold water to stop the cooking process.
In a large bowl, whisk together the soup, sour cream, milk, green peas, garlic powder, onion powder,salt and pepper until blended. Stir in the chicken and noodles. Transfer to a greased 9x13 inch baking dish.
In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer.
Bake in the preheated oven for 30-35 minutes or until bubbly.
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