By Amy Clark
Chicken Noodle Casserole
7 steps
Prep:30minCook:55min
Updated at: Thu, 17 Aug 2023 03:49:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
21
High
Nutrition per serving
Calories612.3 kcal (31%)
Total Fat33.1 g (47%)
Carbs38.2 g (15%)
Sugars2.7 g (3%)
Protein39.5 g (79%)
Sodium1073.5 mg (54%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.
Step 3
Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
Step 4
Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
Step 5
Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.
Step 6
Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers. Sprinkle mixture over top of casserole.
Step 7
Bake in the preheated oven until heated through and browned on top, about 30 minutes.
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