Chicken Noodle Casserole

http://www.lynnskitchenadventures.com/2008/10/chicken-noodle-souperole.html

Comes together even faster if you use rotisserie chicken and a bag of frozen mixed veggies.

4 chicken boneless skinless chicken breast

1 – 12 ounce package egg noodle
1 onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

3 -4 tablespoons olive oil

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

salt and pepper

1 tablespoon chopped fresh parsley

1 cup crumbled saltines or butter crackers, optional

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done. ( skip this step if using precooked chicken) Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

In a pot saute onion, garlic, carrots, and celery in the olive oil and butter. Cook until the onions appear translucent (skip this step if using frozen veggies, just add them straight into the mix and bake for 10 extra minutes) Add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish. ( I used a 9×13 pan) Bake at 350 for 40 minutes or until bubbly. ( Mine took about 30 minutes) If you are using crackers remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.