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Enjoy this recipe from Best Church Suppers.
Submitted by: Mandy Wheeler from Ashland, KY
16-oz. pkg. wide egg noodles, uncooked
3 to 4 chicken breasts, cooked and cubed
24-oz. container sour cream
2 10 3/4-oz cans cream of chicken soup
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 sleeve round buttery crackers, crushed
1/4 c. butter, melted
2 T. poppy seed
Cook noodles according to package directions, just until tender; drain and transfer to a large bowl. Add chicken, sour cream, soup and cheeses; mix gently and spoon into a lightly greased 13"x9" baking pan. Toss together cracker crumbs and butter; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through and crackers are crisp and golden. Serves 8 to 10. | |
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Cook noodles according to package directions, just until tender; drain and transfer to a large bowl. Add chicken, sour cream, soup and cheeses; mix gently and spoon into a lightly greased 13"x9" baking pan. Toss together cracker crumbs and butter; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through and crackers are crisp and golden. Serves 8 to 10. |
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