Chicken Noodle Casserole

A good casserole is always welcome, right? This one is reminiscent of chicken noodle soup. We loved it and the leftovers were great. It's makes a nice sized casserole if you have a larger family or need to take a dish to a pot luck or something. If you want to make it and don't need or want a large amount, then just put half of it in a baking pan to freeze for later. We always enjoy having a little something to pull out of the freezer for a quick dinner, don't we?

Chicken Noodle Casserole



4 skinless, boneless chicken breast halves
Salt & pepper to taste
1/2 cup butter ~ melted
8 ounces egg noodles
2 cups frozen peas and carrots
1 10-ounce can condensed cream of chicken soup
1 10-ounce can condensed cream of mushroom soup
1 cup sour cream
1/2 cup crumbled buttery round crackers 
1/2 cup Panko bread crumbs

Preheat oven to 350 degrees.

Season chicken with salt and pepper and place on a baking sheet. Bake in preheated oven for 30 - 45 minutes until done. Set aside to cool.

Cook noodles until they are al dente.

Dice chicken and mix with noodles and veggies.

In a medium bowl, mix together the soups and the sour cream. Season with salt and pepper.

Combine the soup mixture with the chicken mixture.

Pour into a 2 quart baking dish.

Melt butter in a the microwave in a small bowl. Stir in cracker and Panko crumbs. Top casserole with mixture.

Bake for about 30 minutes, until heated through and golden brown.

Here's what you need.

Season your chicken then bake until done.

Mix the soups and sour cream.

Boil the noodles.

Combine the pasta, cooked, diced 

chicken and veggies.

Add the soup mixture and mix well.

Mix the melted butter and the crumbs.

Pour into your prepared pan and 

sprinkle with the crumb mixture. Bake it up!

Then enjoy!