Saturday, July 14, 2012

Cheesy Chicken Casserole

 If you like quick and simple this is the recipe for you.  A delicious creamy, cheesy chicken casserole that I got from Just Plain Chicken.  This recipe makes a whole lot of would be safe to say ten or more servings.   I fed my family, and gave a generous amount to a friend that was down from surgery, and we still had an entire meal leftover. Unless you are planning to serve up the neighborhood, I would recommend dividing it into two 8 inch pans, and freezing (uncooked) the one that you don't use. 


1 rotisserie chicken
16 oz wide egg noodles, cooked
24 oz light sour cream (you can use a little less. I only used 16 oz.)
2 cans 98% fat free cream of chicken soup
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 sleeve saltine crackers, crushed
1/4 cup butter, melted
2 tablespoons poppy seeds

Preheat oven to 350

Remove the meat from the chicken and chop.  Mix together chicken, noodles, sour cream, soup and cheeses in a large bowl.  Pour into a lightly greased 13 x 9 baking dish.  Mix together cracker crumbs and melted butter; sprinkle over top.  Sprinkle poppy seeds over cracker crumbs.

Bake for 25-30 minutes, or until crackers are crispy and golden, and cheese is melted.

If  you made this into separate dishes, and you are ready to cook the frozen meal, cover it with foil and bake at 350 for 20 minutes.  Remove the foil and bake an additional 20-25 minutes.

This meal is also good the next day as a leftover.


1 comment:

  1. Yum-- I've made a recipe similar to that, minus the crackers... I think I'll definitely add 'em next time. :)

    I wanted you to know I nominated you for a Liebster award-- the details are on my blog (specifically this post: Liebster Award @ Blog by Bre )!