Friday, October 12, 2012

Chicken Noodle Casserole

"I found this recipe on, but I changed quite a bit to give it more flavor and to make a larger amount.  It was very yummy!!"


12 ounces egg noodles prepared
4 skinless, boneless chicken breast halves, diced
1/2 c. onions, chopped
1 T. olive oil
1/2 c. white wine
1 T. minced garlic
1 t. poultry seasoning

1 can sliced carrots
1/2 c. milk
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella cheese
salt and pepper to taste

1 cup crumbled buttery round crackers
1/2 cup butter
1 t. garlic powder


Preheat oven to 350 degrees F. While preparing noodles, saute diced chicken in large frying pan over med-high heat along with onions, minced garlic, olive oil, wine, and poultry seasoning.  In large bowl mix carrots with milk, cream soups, sour cream and cheeses.  When chicken is cooked through stir into creamy mixture along with noodles and salt and pepper to taste.  Place noodle mixture in 9x13 baking dish.  In small fry pan melt butter over medium heat.  Add crackers and garlic powder and stir together.  Sprinkle crackers over noodle mixture and bake in oven uncovered for 30 minutes.

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