Chicken Casserole with Campbell's Canned Soup
This classic casserole is convenience cooking to a T, using prepared ingredients like canned soup and sour cream. But one bite, and you'll overlook the prepackaged stuff and go back for seconds.
INGREDIENTS:
INSTRUCTIONS:
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INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 1 package egg noodles
- One 10¾-ounce can cream of mushroom soup
- One 10¾-ounce can cream of chicken soup
- One 8-ounce container sour cream
- Kosher salt and freshly ground black pepper, to taste
- 4 slices white bread
- 1 stick unsalted butter, plus more for greasing
INSTRUCTIONS:
- Preheat the oven to 350°.
- In a medium saucepan, cover the chicken breasts with cold, salted water by 1 inch and bring to a low boil over medium-high heat. Simmer the chicken breasts until cooked through, 8 to 10 minutes. Remove the chicken out of the liquid and set aside to cool. Once the chicken is cool enough to handle, shred into small pieces.
- Meanwhile, bring the cooking liquid back to a boil and cook the egg noodles until slightly underdone, 6 minutes.
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You can find complete recipes click here