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Chicken Casserole with Campbell’s Canned Soup

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Chicken Casserole with Campbell’s Canned Soup

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Ingredients

Adjust Servings:
4 Chicken breasts boneless, skinless
1 package Egg noddles
10.75 ounce Mushroom Soup
10.75 ounce Chicken Soup
8 ounce Sour Cream
4 slices White Bread
1 stick Unsalted Butter
Kosher Salt
Black Pepper
Cuisine:

So many favorite flavors and ingredients--chicken, egg noddles, sour cream are in this one easy casserole.

  • 40 mins
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 350°.

2
Done

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.

3
Done

Meanwhile, return the boiling liquid to a boil and cook the egg noodles for 6 minutes.

4
Done

In a medium bowl, mix together the shredded chicken, noodles, soups and sour cream. Season with salt and pepper.

5
Done

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.

6
Done

Bake until slightly browned on top, 20 minutes. Serve warm.

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Old Cucumber and Pork Soup
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Old Cucumber and Pork Soup
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