Lizzie Munro/Tasting Table 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. To learn more, read "Soup to Nuts." Recipe adapted from Laura Palmer Chicken Casserole With Campbell's Canned Soup Recipe
This casserole recipe is simple cooking to a T, using prepared ingredients like Campbell's canned soup and sour cream. Get the recipe at Tasting Table.
- 4 boneless, skinless chicken breasts
- 1 package egg noodles
- 1 10¾-ounce can cream of mushroom soup
- 1 10¾-ounce can cream of chicken soup
- 1 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
- Preheat the oven to 350 F.
- In a medium-sized 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.
- In a medium-sized bowl, mix together the shredded chicken, noodles, soups, and sour cream. Season with salt and pepper.
- Place the mixture into a lightly greased 11½-by-7½-by-2-inch oblong pan.
- Crumble the bread over the top of the casserole, then pour the melted butter evenly over the top.
- Bake until slightly browned on top, 20 minutes. Serve warm.
| Calories per Serving | 762 |
| Total Fat | 34.9 g |
| Saturated Fat | 16.8 g |
| Trans Fat | 0.7 g |
| Cholesterol | 242.2 mg |
| Total Carbohydrates | 57.1 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 3.5 g |
| Sodium | 969.3 mg |
| Protein | 53.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Quickly fixed creamy and delicious pasta…
I am having an exam on Thursday and I am actively involved in studying all other activities but studying. My evil mind keeps whispering that I got one more day and should really wait till the last minute so that I can remain as a loyal member of the ‘last-minute study club’. Well, I somehow succeeded in murdering my evil mind and flipped through the study materials sitting in my office. After two flips and there I was seen yawning to glory. I asked myself: Are you kidding me??? If there is someone out there who is really struggling to overcome insomnia, I have a piece of advice for you. Go back to school!!! As soon as you open up your study materials or as exam days are nearing, sleep will be the most predominant factor in your life. You’ll say goodbye to insomnia and will scream, more coffee, please. How ironic!!!
After having a cup of coffee, I was recharged and felt focused. I browsed through my Picasa food album and tried to figure out which recipe should I post next by looking at the food pictures. Cream of mushroom and chicken pasta sounded perfect to share with you all as it’s an ideal quick-fix meal especially during busy days or any day.
I combined chicken, Campbell’s cream of mushroom and pasta, the outcome was simply delicioso.
Cream of Mushroom and Chicken Pasta - Quick Fix meal
- Chicken, boneless diced- 2 breasts
- Oregano, dried- 1½ tsp (or use Italian seasoning)
- Campbell’s cream of mushroom soup- 1 can (400 mL)
- Ground pepper- ½ tsp
- Cooked Pasta, fusilli or penne
- Parsley or cilantro chopped- ¼ cup
- Salt- ¾ tsp
- Use penne or fusilli pasta.
- Cook pasta (300g) in boiling water seasoned with ¼ tsp salt till pasta turns soft. Do not over cook the pasta.
- Drain the water and keep aside the cooked pasta.
- Season the diced chicken with ½ tsp salt, ¼ tsp ground pepper, and dried oregano; cook covered in a large saucepan.
- When the chicken has cooked well, add cream of mushroom soup. Let the soup come to a slight boil.
- Add the cooked pasta, season with ¼ tsp ground black pepper; combine well and cook for 2 minutes.
- Garnish with chopped cilantro or parsley.
- Delicious dinner or lunch will be ready in less than 20 minutes, enjoy.
- Leftover pasta can be refrigerated.
For vegetarian version: ignore chicken add green/red peppers.
Cream of mushroom soup can be replaced with Cream of chicken soup.