6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup fat free sour cream
1/2 cup frozen peas
salt and pepper to taste
1 cup crumbled whole wheat ritz crackers
1/4 cup butter
Directions
Boil chicken in a pot of water. Cook until no longer pink in center, about 12 minutes or so. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain and cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture and peas with the chicken mixture. Place in a 9X9 baking dish.
Melt butter in a bowl in the mircowave. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
This meal makes for a great freezer meal!
Adapted from allrecipes
This recipe can be altered to your liking or to fit what you have on hand. I used one chicken breast, 2 cans of cream of chicken soup because that's what I had, and homemade ranch dressing instead of sour cream because I had just run out. You could use milk instead of sour cream too. You could do different veggies as well like broccoli or corn, or combine several veggies. I also used bread crumbs instead of ritz crackers, again because that's what I had on hand. This was very yummy, the whole family loved it.
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