Savory Saturday Chicken & Egg Noodle Casserole

Chicken & Egg Noodle Casserole Recipe

 

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

Ingredients

• 6 cups uncooked egg noodles (about 12 ounces)
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup butter, melted

Directions

• 1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
• 2. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts

1-1/4 cups equals 446 calories, 22 g fat (10 g saturated fat), 107 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 2 g fiber, 23 g protein.

© 2015 RDA Enthusiast Brands, LLC

Read more: http://www.tasteofhome.com/recipes/chicken---egg-noodle-casserole/print#ixzz3UMmhovSd