Monday, April 20, 2009

Chicken Noodle Casserole

1-2 lb chicken breasts, cooked and cubed
1 Tbsp EVOO
16 oz. egg noodles, cooked
1 can cream of chicken soup (reduced sodium)
1 can cream of mushroom soup (reduced fat)
1 c. sour cream (fat-free)
salt and pepper
1 c. crumbled Ritz crackers (reduced fat)
1/2 c. butter or less, melted (I used 6 Tbsp, but still could've been less)

Heat EVOO in skillet, cook chicken until done. Mix with cooked noodles. Mix together soups, sour cream, and salt and pepper. Stir soup mixture into chicken and noodles. Place into a 9x13 or 2 qt baking dish. Melt butter, mix with crumbled crackers and top casserole. Bake at 350 for about 30 minutes. Serves 6-8.

*We all liked this recipe a lot. It was very easy, quick and tasty. It worked well to make ahead of time and put in oven when convenient.

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