This is another Pioneer Woman recipe however I got it from the Tasty Kitchen section of her site, where others can also post recipes. It’s just fantastic. Here is a link to the original recipe, or you can follow my version below.
1-1/2 to 2 pounds boneless, skinless chicken breasts
12 oz. egg noodles or other pasta of your choice (I used broken thin spaghetti)
1 medium onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, pressed
2 Tablespoons butter
2 cans cream of chicken soup
1/2 cup sour cream
salt and pepper
1 Tablespoon dried parsley flakes
1 sleeve Ritz or saltine crackers, crushed
- Poach the chicken. Place chicken in a single layer in a deep skillet and cover with water. Add a pinch or two of salt. Bring to a boil, then cover, reduce heat and simmer for about 10-12 minutes. Check the chicken to ensure done-ness. It’s done when it’s no longer pink inside.
- Meanwhile, chop the onions, carrots and celery, and cook pasta according to package directions. (I like to under-cook pasta that will be baked, by about one or two minutes.) Drain and set aside.
- Once the chicken is cooked, chop it into bite-sized pieces. Set aside.
- In a large skillet melt butter. Add onions, garlic, carrots and celery and cook until onions are translucent.
- Add both cans of soup and mix well. Add sour cream and mix well. Season with salt and pepper to taste.
- Add chicken, noodles and parsley and mix well.
- Spoon into a greased 13 x 9 inch baking dish.
- Bake uncovered at 350 degrees for 30 minutes. Sprinkle crushed crackers on top and bake for an additional 5-10 minutes.
- I used low fat cream of chicken soup and low fat sour cream and couldn’t tell a difference.
- You can mix and match the cream soups. The original recipe called for one can of cream of mushroom and one can of cream of chicken. Or, how about cream of celery? Anything works!
- I used saltines rather than Ritz crackers. I might try oyster crackers sprinkled on top next time!
- I forgot the parsley and it was still good. :-)
- A printable version of this recipe can be found here.