Chicken Noodle Soup Casserole

This is what we're having for dinner tonight - it is so simple and tasty!

CHICKEN NOODLE SOUP CASSEROLE
ADAPTED FROM: ALLRECIPES.COM

Serves 4-6, Ready in about 1 hr 10 minutes
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INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 2 cloves of garlic, minced
• 2 stalks of celery, finely diced
• 1 cup of carrots, finely chopped
• 1/2 small onion, diced
• 1 cup of butter
• 6 oz. egg noodles
• 1 (10.75oz) cup of cream of mushroom soup
• 2 (10.75oz) cup of cream of chicken soup
• 3/4 cup of milk
• 1 cup of sour cream
• Salt & Pepper to taste
• 1 cup of crumbled buttery round crackers
• 1 cup of cheese, shredded

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DIRECTIONS:

1. Start sauteing the onion, celery, and carrots with 1/4 butter and garlic in a skillet. Cut chicken into small bite-sized pieces and add to the skillet. Cook until chicken is no longer pink and the vegetables are tender.

2.  Boil noodles for 8-10 minutes

3.  In a separate bowl, mix cream of mushroom soup, cream of chicken soup, milk, and sour cream.  Season with salt and pepper.  Gently stir in chicken, vegetables, and noodles and place in a 9 x 13 baking dish.

4. Melt 1/2 cup butter in sauce pan, remove from heat, stir in crackers.  Top casserole with the buttery crackers.

Bake at 350 degrees Fahrenheit for about 30-45 minutes.