An easy casserole that is also freezer friendly. This is also yummy with crushed potato chips in place of the buttered bread crumb topping for a little different twist if you prefer.
Creamy Chicken Casserole1 (12 oz.) pkg. egg noodles
2 chicken breasts, cooked and cubed
2 (10 3/4 oz.) cans cream of chicken soup
8 oz. sour cream
1 TBSP. dried minced onion
1 tsp. salt
1/4 cup melted butter
2 cups bread crumbs
Cook the pasta 3 minutes less than the package directions call for. Drain. Stir in the chicken, soups, sour cream, onion and salt together with the cooked pasta. Mix well. Transfer to a greased 9x13-inch baking dish. Mix the butter and bread crumbs and sprinkle evenly over top. Bake, uncovered, @ 350* F for 35-45 minutes, until lightly browned on top. Makes about 6-8 servings.
*to freeze* Prepare the casserole as directed above except do not bake. Instead, cover with plastic wrap and foil, label and freeze. To use, thaw overnight in the fridge. Bake as directed, adding 10-15 minutes to the baking time if needed to heat all the way through.
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