Poppyseed-less Chicken Casserole

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   1 Boil chicken breasts (in a pot of water) for 30 minutes (or until cooked through).

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   Remove chicken from the water with tongs.

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   Keep the water in the pot and boiling.

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   2- To boiling water/broth, add the 1/2 pounds of pasta and cook according to the directions on the pasta packaging.

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   Shred chicken while the pasta is cooking.

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   (Be careful, the chicken is hot.)

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   When its done, drain pasta.

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   3 Mix the cream of chicken soup and sour cream in a large bowl.

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   Add the shredded chicken and pasta to the bowl and mix.

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    Once everything is coated evenly, pour into a greased 9x13 pan.

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    4- Top the chicken and pasta mixture with shredded cheese.

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    5 In a separate bowl, melt 3 Tablespoons butter and 2 Tablespoons oil in the microwave (for 30 seconds or so).

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    Add the cracker crumbs to the melted butter mixture and mix to coat.

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    6 Sprinkle cracker crumbs over top of the casserole and pop into the oven for 30 minutes at 350 degrees F.

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    Serve.

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    *Note: I didnt add salt or pepper to my casserole.

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    Instead, I allow each person to salt/pepper their dish to their particular taste.

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    I find this makes my salt fiend mother and I (a pepper lover) very happy.

* Per serving · 4 servings · Values may vary.

No additional tips available.