Monday, February 11, 2013

Cheesy Chicken Noodle Casserole

This is an ultra-rich comfort food casserole and it is delicious. Sometimes I just crave something warm and homey on a cold winter night and this casserole certainly fits the bill. It's kind of a cross between macaroni and cheese and chicken and dumplings. Seriously good. I bet it would freeze well too. I'll have to give it a try as a freezer meal sometime. I served it with some homemade pumpkin bread and steamed broccoli - my family loved this dinner.

Cheesy Chicken Noodle Casserole

3-4 cups cooked and cubed chicken (or turkey)
16 oz egg noodles, cooked
12 oz plain non-fat Greek yogurt
12 oz sour cream (you can use all sour cream or all Greek yogurt)
2 cans cream of chicken soup
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 sleeve Ritz crackers, crushed
1/4 cup butter, melted

Combine chicken, Greek yogurt, sour cream, cream of chicken soups, and cheeses in a large bowl. Stir well to combine. Add the noodles and gently stir until ingredients are evenly distributed. Pour into a greased 9x13 baking dish (I think I used the next size up baking dish, but either would work). Mix the cracker crumbs with the melted butter and sprinkle evenly over the top. Bake at 350 for 25-30 minutes or until top is golden and cheese is melted (try a forkful of the middle to make sure it's hot all the way through).

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