3 - 4 cooked chicken breasts, chopped
1 pkg. (16 oz.). wide egg noodles, cooked
24 oz. ctns sour cream
2 cans (10-3/4-oz. each) cream of chicken soup
1 pkg. (8 oz.) each shredded Cheddar, mozzarella cheeses,
1 sleeve round buttery crackers, crushed
1/4 cup butter or margarine, melted
2 tbsp. poppy seed
1 pkg. (16 oz.). wide egg noodles, cooked
24 oz. ctns sour cream
2 cans (10-3/4-oz. each) cream of chicken soup
1 pkg. (8 oz.) each shredded Cheddar, mozzarella cheeses,
1 sleeve round buttery crackers, crushed
1/4 cup butter or margarine, melted
2 tbsp. poppy seed
Heat oven to 350ºF (175ºC). Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seeds over cracker crumbs. Bake 25 30 minutes or until crackers are crispy and golden and cheese is melted. Makes 8 - 10 servings.
No comments:
Post a Comment