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.
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
60g crumbled buttery round crackers, such as Ritz
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
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.
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.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top pasta with the buttery crackers.
Bake at 180 C / Gas 4 for about 30 minutes, until heated through and browned on top.