Recipe Share Wednesday: Chicken & Noodle Casserole

Here’s the recipe for one of my favorite chicken casseroles! The buttery bread crumbs on top make it divine!

(from A Taste of Heaven cookbook from Putman Baptist Church in Buffalo, SC)

  • 3-4 boneless, skinless chicken breasts
  • 8 oz. bag medium egg noodles
  • 1 can cream of mushroom soup *
  • 1 can cream of chicken soup *
  • 8 oz. sour cream
  • salt and pepper to taste
  • 1 stick butter, melted
  • 6 slices bread, crumbled or torn into small chunks

Boil chicken until done and remove from stock/broth. Cook noodles in chicken broth according to package directions. (I strain the broth first.) Drain. Mix chicken, noodles, soups, sour cream, salt and pepper. Pour into 9 x 13 glass baking dish. Stir bread crumbs into melted butter and spread over the top. Bake at 350 degrees for about 30 minutes, or until bread crumbs are brown and crunchy.

* I’m having this for dinner tomorrow night. It will be the first time I try it making my own “cream of” soups. I’ll let you know how it turns out and post a picture. 🙂





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