Chicken Noodle Soup Baked Casserole

Photo: Jill Lemaster-Moore

Ingredients

5 slices White Bread

1 whole Sleeve Of Ritz Type Butter Crackers

2 cans Campbell's Chicken Noodle Soup

1 can Cream Of Chicken Soup

1 cup Pre-cooked Chicken, Chunked Up (optional)

4 tablespoons Butter, In Pats

1 dash Salt/pepper To Taste

Preparation

Spray a loaf pan with cooking spray and set aside.

Trim the edges off the bread slices. Cut bread into small cubes and place in a mixing bowl. Crush the sleeve of butter crackers and add ¾ of the crushed crackers to the bowl. Add the soups to the bread and cracker mixture and stir easy to combine. Salt and pepper to taste. Add cooked chicken, if using.

Pour into prepared loaf pan and sprinkle with remaining crushed crackers. Add butter pats on top. Cover with plastic wrap. Chill overnight or at least 6 hours.

Cook at 350 degrees for about 45 minutes or until bubbly.

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About

My grandparents used to make me this when I was little and I've never seen anything like it to date. They've passed on but this recipe remains a continual favorite in my family. Whenever someone is ill, this is what we make. Its so comforting and cozy. It really is a nice, simple meal when served over mashed potatoes that's sure to please kids of any age.