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Chicken Noodle Casserole
Chicken Noodle Casserole

Chicken Noodle Casserole

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 to 6 boneless skinless chicken breasts
Small amount of onion, sliced or chopped
Salt and pepper to taste
1 large bag wide egg noodles, use only about 3/4 bag
1-1/2 cups shredded cheddar cheese, can be 2%
1-/2 cups shredded mozzarella cheese, can be 2%
2 cans cream of chicken soup, can be 98% fat free
16 oz sour cream, can be reduced calorie
Ritz Crackers for topping
Melted margarine or butter for topping
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Let's Make It
1
Cook chicken in enough water to cover, adding onion and seasoning. Remove chicken when done, RESERVING liquid. Break or cut into bite size pieces.
2
Add noodles to hot broth and cook to desired doneness. Drain well. Add cheeses to hot noodles, stirring to melt cheese and mix well.
3
Combine soup and sour cream and stir into noodle mixture. Stir in chicken pieces, mixing well. Pour into Pam sprayed casserole dish. Before baking add crushed Ritz crackers to top and pour melted margarine over crackers.
4
Bake 325°F to 350 approx. 20 to 30 minutes, until hot and bubbly.
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