Chicken Noodle Soup Baked Casserole
By: Jill Lemaster-Moore
Published: Thursday, February 24, 2011 - 3:57am

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

1 Spray a loaf pan with cooking spray and set aside. 2 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. 3 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. 4 Cook at 350 degrees for about 45 minutes or until bubbly.

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.