Pasta Leftover Rotisserie Chicken Recipes

Chicken Noodle Casserole I

Recipe Summary Chicken Noodle Casserole I

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Ingredients | Pasta Leftover Rotisserie Chicken Recipes

4 skinless, boneless chicken breast halves

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 sour cream

salt to taste

ground black pepper to taste

1 cup crumbled buttery round crackers

½ cup butter

Directions

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Info | Pasta Leftover Rotisserie Chicken Recipes

prep: 30 mins cook: 30 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Chicken Noodle Casserole I

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pasta,