Shelly's Recipe

Creamy Chicken and Noodle Casserole

Category: Casseroles - Chicken and Turkey

4 skinless, boneless chicken breast halves
12 ounce pkg egg noodles
Olive Oil
2 cloves garlic, minced
2 stalks finely diced celery
1 small onion, finely diced
Small pkg. mushrooms, chopped
1/2 tsp. Cavender's Greek Seasoning
about 1/2 bag frozen mixed vegetables
about 1/3 bag frozen broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
3/4 can of milk
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1 cup shredded cheddar cheese
1/2 cup butter

Poach chicken in a large pot of simmering water adding bay leaf and poultry seasoning to the water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

Heat olive oil in a small pan and add chopped vegetable, Greek Seasoning and garlic, saute until tender.

In a separate bowl, mix together mushroom soup, chicken soup, milk and sour cream. Season with salt and pepper. Fold in the sauteed vegetables. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers and shredded cheese. Top casserole with the buttery crackers.

Bake at 350 for about 45 minutes to 1 hour, or until heated through and browned on top.