Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.75 ounce) can cream of mushroom soup

1 (10.75 ounce) can cream of chicken soup

1 cup sour cream

salt and black pepper to taste

1 cup crumbled Ritz crackers

½ cup butter

Add large chicken to a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. 

Remove from pot and chop into bite size pieces and set aside. 

Bring chicken cooking water to a boil and cook pasta in it. Drain. 

Add noodles back into pot and mix with chicken pieces.

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Add the cream soup mixture with the chicken mixture and stir to combine. 

Melt butter in microwave. Add the crumbled crackers to the butter and stir until all coated. Place the cracker mixture on top of the casserole.

Bake at 350 degrees for about 30 minutes, until heated through and browned on top.

Turkey Casserole

Ingredients:
1 can cream of chicken soup
1 can of sweet peas (drained)
1 cup of chopped turkey (bite size pieces)
1/2 red bell pepper, chopped
1/2 onion, chopped
1 bag of large egg noodles
crushed pepper to taste

 

Start by boiling water on stove top.  Add egg noddles and let cook until desired firmness.

In another skillet saute onion and pepper.  Add turkey and mix.  Heat thoroughly.

Put egg noodles into a large microwaveable casserole dish.

Add turkey mixture to noodles.

Stir mixture, noodles and cream of chicken soup together.

Add peas and mix gently.

Toss in the microwave on high for 30 minuets.  Serve with wheat bread and butter... NUM!