Chicken Noodle Casserole II Recipe

Ingredients
<br>- 1 large onion, diced
<br>- ¼ cup butter
<br>- 3 (10 ounce) cans chicken chunks
<br>- 1 pint sour cream
<br>- 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
<br>- 3 cups shredded Cheddar cheese
<br>- 1 (8 ounce) package uncooked egg noodles
<br>- 4 ounces buttery round crackers, crushed
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).  In medium skillet, fry onion in butter until softened.  Pour into 9x13 baking dish.
<br>step 2: In large bowl, combine chicken chunks, sour cream and soup.  Stir in 2 cups of shredded cheddar.  Stir in uncooked egg noodles.  Pour mixture over onions in baking dish.  Top with crumbled crackers and remaining cheddar.
<br>step 3: Bake 30 minutes, or until top is golden and noodles are soft.
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Ingredients
- 1 large onion, diced
- ¼ cup butter
- 3 (10 ounce) cans chicken chunks
- 1 pint sour cream
- 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
- 3 cups shredded Cheddar cheese
- 1 (8 ounce) package uncooked egg noodles
- 4 ounces buttery round crackers, crushed

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
step 2: In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
step 3: Bake 30 minutes, or until top is golden and noodles are soft.

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