Tuesday, March 10, 2015

#3426 - Sour Cream Egg Noodle Casserole

(by Shirley McNevich)

12oz. raw egg noodles
2 - 10.75oz cans Campbell's cream of chicken soup
8oz. Breakstone's sour cream
3/4 cup whole milk
1/4 tsp. salt
1/4 tsp. pepper
3-4 cups bite sized cooked chicken pieces
1 cup crushed Ritz crackers
1/4 cup butter (melted)
Parmesan cheese (optional)

Cook and drain egg noodles according to bag directions--DO NOT RINSE. In a bowl add both cans of soup, sour cream, whole milk, salt and pepper--stir well to mix. Add the bite sized cooked chicken pieces and drained egg noodles--stir carefully to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. In a separate bowl add crushed Ritz crackers and melted butter--stir. Spread the Ritz cracker mixture over the whole top of the casserole. Bake at 350 degrees for 35-45 minutes or until hot. Remove from oven and sprinkle Parmesan cheese over the top before serving.

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