If you already have some cooked chicken on hand, this is a quickie!*
This makes for a great 'blocker' meal. By that, I'm referring to freezing 'blocks' of this for a future meal. You can see how I do this with the FoodSaver vacuum sealer-- I posted about it in the category of "Gadgets I Like".
- 2-3 cups cooked/cubed chicken meat
- 8-12 oz. medium width egg noodles, cook according to directions on the package.
- 1 of 10.75 oz. can condensed cream of mushroom soup
- 1 of 10.75 oz. can condensed cream of chicken soup
- 1 cup thick sour cream
- 1-2 cups frozen peas
- Salt and pepper to taste
1 cup crumbled Ritz crackers (saltines may also work)
1/4 cup butter, melted
- Cut and cube chicken meat (I like to use what's left of a rotisserie chicken.)
- Boil egg noodles, according to directions. Drain.
- While egg noodles are cooking, combine the two soups and sour cream; season to taste with salt and pepper and set aside.
- When noodles are cooked and drained, add the frozen peas, the blended soup mixture and stir gently.
- Put into sprayed 9x13-inch baking dish.
- Pour melted butter over crumbled crackers and stir to coat.
- Sprinkle the cracker mixture on top of the casserole and bake for about 45 minutes or until hot/bubbly and golden brown on top.
- Serve as is OR with grated cheese, or sour cream. I have one who likes a dab of ketchup on this.
* You could easily 'do your own thing' with this casserole by adding celery, onion, mushrooms, water chestnuts for extra 'crunchiness', different vegetables, etc.