Chicken Noodle Cassarole

This is a quick and easy dish. I love taking this to potluck (and it usually goes pretty quickly).

1 (16 oz.) container of sour cream
2 (10 1/4 oz.) cans cream of chicken soup
4 cooked chicken breasts, diced
1 (16 oz.) package wide egg noodles, cooked
salt and pepper
2 sleeves Ritz crackers, crushed
1 stick butter, melted

Preheat the oven to 350 degrees. In a large bowl mix the sour cream and soup. Add the diced chicken and cooked noodles. Add the salt and pepper to taste. Place in a greased 9x13 inch baking pan. Top with the Ritz crackers and butter. Cook for 30 minutes until hot and bubbly.

P.S. I sometime add steamed broccoli for a little variety. Feel free to add any other veggies that peak your taste buds :)

Chicken and Dressing Cassarole

This is a yummy cassarole that is perfect for potluck. It's a bit labor intensive, but well worth the effort.

1 whole chicken

½ c. (1 stick) butter

1 med. onion, chopped

1 (7 oz.) package dry dressing mix

1 (10 ¾ oz.) can cream of chicken soup

1 (10 ¾ oz.) can cream of celery soup 

Boil the chicken and set aside to cool, reserving the broth. Remove the chicken from the bones. Pre-heat the oven to 350ºF. In a large skillet on med. heat melt the butter. Sauté the onion in the butter. Stir in the dressing mix. In a bowl combine the cream of chicken soup, cream of celery soup, and 1 c. of the reserved chicken broth. In a 3 quart casserole dish layer the ingredients in the following order: chicken, dressing mix, soup mixture, chicken, dressing mix, soup mixture. Top with the remaining dressing mix. Bake for 35 minutes.