I made a chicken noodle casserole last night using a recipe from Allrecipes. It sounded great but I am one of those people who can not leave recipes alone. I have to change at lease one ingredient. The original recipe is below and after it is the changes that I made.
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
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
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 at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
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 at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
** My Recipe Additions**
I sauteed a whole onion with 1/2 cup of celery in 1/4 cup butter until tender and added it before baking. I added veggies where I can in every recipe. To be honest I love onions and went through a 25 lb bag in two months.
I also added 1 c of Mexican blend shredded cheese.
**My Review**
Two thumbs way up! This recipe was so good! I must admit the crackers on the top were my favorite. I might trying topping other casserole with them too.My hubby loved it and has asked that we add it to the menu monthly. YUMMO!
5 comments:
looks and sounds like a good recipe
I made this last night for dinner--did your alterations and then added some mixed veggies to it--soooo good. We are adding it to our menu!
I am glad that your family enjoyed it. I think I will add mixed veggies next time too.
Looks absolutely yummy. I think I'll skip the onions and celery though and add broccoli. Thanks for sharing.
Good brief and this post helped me alot in my college assignement. Gratefulness you for your information.
Post a Comment