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1 (14-ounce) can chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup
1 (10.75-ounce) can condensed Cheddar cheese soup
1 (4-ounce) can mushroom pieces (drained)
1 (20-ounce) bag frozen diced chicken breasts
8 ounces extra wide egg noodles
15 round buttery type crackers
1. Preheat oven to 400°F. Place large saucepan on high; add broth, soups, and mushrooms. Whisk until thoroughly blended, cover, and bring to a boil, stirring occasionally.
2. Coat 9- x 13-inch baking dish with cooking spray. Arrange chicken in bottom of dish.
3. Stir noodles into boiling soup mixture and return to boil. Boil 3 minutes, stirring occasionally.
4. Pour noodle mixture over chicken. Crush crackers while sprinkling over top of casserole. Lightly coat cracker topping with cooking spray. Bake 15 minutes. Let stand 5 minutes before serving.
CALORIES (per 1/6 recipe) 570kcal; FAT 21g; CHOL 100mg; SODIUM 2060mg; CARB 66g; FIBER 3g; PROTEIN 35g; VIT A 8%; VIT C 0%; CALC 15%; IRON 20%