Bare Cupboard Chicken Pasta Bake

    Bare Cupboard Chicken Pasta Bake

    (1974)
    23saves
    1hr


    1715 people made this

    About this recipe: If you have leftover roast chicken and a few tins in your cupboard, you're likely able to make this easy and comforting pasta bake. Try adding frozen garden peas for colour. You can also use dried breadcrumbs instead of crumbled crackers for the topping.

    Ingredients
    Serves: 6 

    • 4 skinless chicken breast fillets
    • 180g medium egg noodles
    • 1 (295g) tin condensed cream of mushroom soup
    • 1 (295g) tin condensed cream of chicken soup
    • 250ml soured cream
    • salt and pepper to taste
    • 110g butter
    • 60g crumbled buttery round crackers, such as Ritz

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Poach chicken in a large pan of simmering water. Cook until no longer pink in centre, about 12 minutes. Remove from pan and set aside. Bring chicken cooking water to the boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with pasta.
    3. In a separate bowl, mix together mushroom soup, chicken soup and soured cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 litre baking dish.
    4. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top pasta with the buttery crackers.
    5. Bake at 180 C / Gas 4 for about 30 minutes, until heated through and browned on top.
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    Reviews & ratings
    Average global rating:
    (1974)

    Reviews in English (1974)

    by
    1829

    I added several items because as written looks a little bland. I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 tsp. of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.  -  26 Jan 2007  (Review from Allrecipes US | Canada)

    by
    954

    I used to write review's for a living. When writing a review you write it for the recipe "as is", not doctored up. without adding many extra flavor enhancers, this recipe is bland and boring. Tell it like it is people, you’re not rating "your" version, you should be rating the one as written.  -  03 Jul 2012  (Review from Allrecipes US | Canada)

    by
    863

    This was incredible! I couldn't help but tweak it a little since there was such great opportunity for flavor enhancement. I sprinkled the chicken w/ kosher salt & fresh grnd pepper and spinach & herb seasoning that I get from Tastefully Simple...but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded chedder and cracker crumb mixture. WOW! My husband ate 3/4 of the casserole and my children LOVED it! A definate add to the rotation! Thanks!  -  04 Mar 2008  (Review from Allrecipes US | Canada)

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