EASY CHUNKY CHICKEN NOODLE CASSEROLE
Creating hot and comforting casseroles reminds me of my childhood.
My mom used to make casseroles several times a week when I was a child. We were a family of seven and mom sure could make the food bill stretch when she needed to. Often times, mom would use the leftovers from the night before to craft a delicious casserole the next day. In Michigan, the winters would get bitter cold so it was always nice to come home from school to a hot and hearty casserole. I can recall getting off the school bus and stepping into the house only to be welcomed by mom’s smile and the scent of a piping hot casserole cooking in the oven.
Are you curious about the ingredients and instructions for this one-of-a-kind recipe? Well, click on over to the next page and get the run-down on the details. Happy cooking!
This recipe right here is my kind of food, man. I really love making casseroles that are wholesome, hearty, and filling. Who wants to eat dinner only to be hungry again in an hour? Not, I! When you make chicken noodle casserole it’s as if you are preparing chicken noodle soup on steroids. Seriously! This casserole is much like the soup only heartier.
Check out what my pals over at Blog Chef had to say about this recipe:
This chicken noodle casserole is yet another delicious casserole that I made recently. I never seem to get tired of casserole recipes. They are so easy to prepare and the variety of things you can turn into a casserole is nearly endless.
I will be making this yummy casserole when my mom and dad come to visit from Michigan. i know they will enjoy it and it is enough to feed a crowd.
4 boneless skinless chicken breast halves
2 tablespoons Wesson oil (for frying)
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10-75 ounce) can condensed cream of chicken soup
1 cup Daisy sour cream
salt and black pepper (to taste)
1-2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
½ cup Kerrygold butter
Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish …