Chicken Noddle Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 359.7
  • Total Fat: 12.8 g
  • Cholesterol: 115.9 mg
  • Sodium: 326.3 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 28.4 g

View full nutritional breakdown of Chicken Noddle Casserole calories by ingredient
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Number of Servings: 10


    * 4 skinless, boneless chicken breast halves
    * 12 ounces egg noodles
    * 1 (10.75 ounce) can condensed cream of mushroom soup (98% fat free)
    * 1 (10.75 ounce) can condensed cream of chicken soup (98% fat free)
    * 1 cup sour cream (fat free)
    * salt to taste
    * ground black pepper to taste
    * 1 cup crumbled buttery round crackers (optional)
    * 1/2 cup butter (optional)


1. 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.
2. 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.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Number of Servings: 10

Recipe submitted by SparkPeople user NEWDLES.

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