Cream Chicken and Noodle Dish
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I made this for our mission meeting lunch and they seemed to like it.
1 package (12 ounces) of extra wide noodles
1 can (10 3/4 ounces) condense Cream of Chicken and Mushroom Soup
1 can (10 3/4 ounces) condensed Cream of Potato Soup
1 can (10 3/4 ounces) condensed Cream of Celery Soup
1 can (10 3/4 ounces) condensed Cream of Chicken Soup
3/4 cup (1 1/2 sticks) butter
1 can (15 ounces) sweet peas, drained
1 can (10 ounces) chicken breast in water, drain off water
1 package roll of Ritz crackers (crushed up)
1/4 cup milk
Cook your noodles in a 4-quart pan as directed on the package. Drain.
In another glass pot, combine all soups. Do not add water to any of your soups. Add two tablespoons of butter, warm mixture on top of the stove. Mix well. Add peas to cream soup. Mix well.
Add noodles to soup mixture and mix well. Add can of chicken breast to the noodle mixture. Mix all together. Put in a 9x1-inch baking dish. Spread crushed crackers over the top and dot with remaining butter, then pour 1/4 cup milk over the whole baking dish.
Bake at 300 until butter has melted about 10-12 minutes.
Serves 10 to 12 1/2 cup servings.
Kay Davis, Milan