Chicken Noodle Casserole

I made this dish last night and it was very easy and yummy! You could always make it ahead of time and freeze if you needed or cook it fresh. It fed 4 adults with 2-3 servings remaining. You could roast the chicken if you'd like with a little salt and pepper but I boiled it since it will be cooked with seasonings. I also added some parmesan cheese for a little extra flavor. Total cost was about $12!!!

Ingredients

• 4 boneless skinless chicken breasts
• 12 oz angel hair pasta or spaghetti
• 1 Whole onion, chopped
• 2 minced garlic (4 cloves)
• 1/2 Cup carrots, chopped
• 1/2 Cup Celery, chopped
• 1/4 Cup Butter
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 Sour cream
• Salt and pepper to taste
• 1 Tbsp Dried parsley
• 1 Sleeve of Ritz Crackers, crushed

Directions

1. In a large pot of boiling water drizzle some olive oil and one T salt. Boil the chicken until done, about 20 min. Break noodles into smaller pieces and cook the noodles in the water once you remove the chicken. Don't cook until soft or it will be mushy. While the noodles are cooking, cut up chicken in small pieces. Drain noodles and set aside. Finely chop onions, carrots, and celery. In a pot sauté onion, garlic, carrots, celery in the butter. Cook until onions are translucent, add the soups and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until coated. Pour into a 9x13 pan. Bake at 350 for 30 minutes or until bubbly. Remove from oven and sprinkle with crackers and bake another 5-10 minutes.

* Recipe from 4littlefergusons blog on Tasty Kitchen