Ingredients
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4 Chicken breastsboneless, skinless
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1 package Egg noddles
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10.75 ounce Mushroom Soup
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10.75 ounce Chicken Soup
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8 ounce Sour Cream
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4 slices White Bread
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1 stick Unsalted Butter
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Kosher Salt
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Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 350°. |
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2
Done
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Cover the chicken breasts with 1 inch of cold, salted water in a medium saucepan and bring to a low boil over medium-high heat. Simmer the chicken breasts for 8 to 10 minutes. Shred the chicken into small pieces once it has cooled enough to handle. |
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3
Done
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Meanwhile, return the boiling liquid to a boil and cook the egg noodles for 6 minutes. |
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4
Done
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In a medium bowl, mix together the shredded chicken, noodles, soups and sour cream. Season with salt and pepper. |
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5
Done
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Place the mixture in an oblong pan that has been lightly oiled. Crumble the bread on top of the casserole, then evenly spread the melted butter on top. |
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6
Done
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Bake until slightly browned on top, 20 minutes. Serve warm. |
