Chicken Noodle Soup Casserole

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• 12 ounces, weight Egg Noodles (I used bowtie pasta)
• 1 whole Onion, Chopped
• 2 cloves Garlic, Pressed
• ½ cups Carrots, Chopped
• ½ cups Celery, Chopped (I omitted, we aren't fans of celery)
• ¼ cups Butter
• 1 can 10 0z. Cream Of Mushroom Soup
• 1 can 10 oz. Cream Of Chicken Soup
• ½ cups Sour Cream
• Salt And Pepper, to taste (I omitted, already smelled good!)
• 1 Tablespoon Dried Parsley
• 1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

Preparation Instructions

In a large pot, boil the chicken until done.

Cook the noodles in boiling water according to package instructions.

While the noodles are cooking, cut up the chicken into 1/2 inch pieces.

Drain pasta and set aside.

Finely chop onions, carrots and celery.

In a pot saute onion, pressed garlic, carrots, and celery in the butter. Cook until the onions appear translucent

Add the mushroom soup, chicken soup, and sour cream to the pot. Mix well. Salt and pepper if needed.

Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a 9×13 pan.

Bake at 350F for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.

I got this recipe from tastyrecipe.com, which I found on The Pioneer Woman's website. Nathan and I needed a new dish in our regular rotation, so I thought I would try this out. It seemed plain enough for our picky taste buds. And oh my goodness, it is good! Sorry I don't have a picture. I know I always like pictures to accompany any recipe I think about trying. But trust me. It's so good I eat it leftover. If you know me, you know I hate leftovers. I can count on one hand the things I will eat that have been heated up in a microwave. This dish is one of them.

Seriously. Try it. You won't be sorry. Or come to our place and I'll make it for you : )