The other day, we didn't feel like going to the store and didn't particularly have anything on hand for dinner, so the boyfriend looked in the cupboard, spotted the egg noodles and cream of chicken soup I had picked up for tuna noodle casserole, as well as some canned chicken. He got on the internet and found this recipe. Fortunately, we had nearly everything for it, including the sour cream because of my recent obsession with making my own buttermilk ranch salad dressing. The only thing we didn't have was butter crackers, so we used a 1/2 cup of Italian bread crumbs instead. We were pleased with how it turned out and the boyfriend suggested we try it again yesterday with the crackers (the picture is with the cracker version). We found that the bread crumbs gave more coverage to the dish - the butter drenched crackers were great tasting, but the bites of them were further in between - unless I need to be better about crumbling them finer.
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.
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