Leftover chicken + egg noodles = comfort food on the fly! It took me fifteen minutes to put this together, twenty in the oven, and dinner was served. While it’s baking, toss a salad to serve on the side. Quick to make, and a smashing success with the fellas!
- 2 cups cooked chicken, cut into cubes
- 1 bag of wide egg noodles
- 10 3/4 oz. can of cream of mushroom soup
- 10 3/4 oz. can of cream of chicken soup
- 8 oz. sour cream
- salt and pepper
- 4 slices white bread, cut into cubes
- 4 tablespoons butter, melted
- Preheat oven to 350º, lightly grease a 11 1/2″ x 7 1/2″ x 2″ baking dish, set aside.
- Cook egg noodles, and drain. In a large bowl, toss them with the chicken, soups, sour cream – season to taste with salt and pepper. Pour into baking dish.
- In a medium bowl, toss the bread cubes with the melted butter, and spoon them over the noodles. Bake for 20 to 25 minutes. Serves 6.
