Now that Christmas cooking is over for the year, it is time to investigate some recipes for the long winter days and nights we are facing for the next three months.
Those of us on the eastern seaboard have to be prepared for the weather to change by as much as 40ᵒ within the course of a day, just as it did several weeks ago. Last week, record high temperatures were set three days in a row (high 70’s), then dropped into the 30’s the next day. Chicken noodle soup, anyone?
While not soup, this recipe for chicken noodle casserole will fast become a comfort food for your family – especially when the weather dips into the freezing range.
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
- Preheat oven to 350ᵒ F.
- 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.
- 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.
- Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
- Bake for about 30 minutes, until heated through and browned on top.