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Chicken & Egg Noodle Casserole (1-9-2018)

Mom's Tips

January 9th, 2018 by Jim Field

  • 6 cups uncooked egg noodles (about 12 oz.)
  • 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
  • 1 cup (8 oz.) sour cream
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breasts
  • 1 cup crushed Ritz crackers (about 20 crackers)
  • 1/4 cup butter, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and egg noodles.  Transfer to a greased 13″ x 9″ baking dish.  In another bowl, mix the crushed crackers and butter; sprinkle over top.  Bake for 30-35 minutes or until bubbly.