 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This turned out great, better then I thought. I don't cook often with canned soup, but one I had to try, I served it with tosses garden salad and soft fresh biscuits. Ingredients:
4 ounces medium egg noodles, cooked, drained |
2 cups chopped cooked chicken |
1/4 cup melted butter |
1 (10 ounce) can cream of chicken soup |
1 1/2 cups sour cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 green onions with tops, chopped |
2 cups shredded cheddar cheese |
1/2 cup corn flakes |
Directions:
1. Combine noodles and chicken in bowl; mix well.
2. Combine butter and soup in bowl, stirring until blended.
3. Add sour cream, salt, pepper, green onions and 1 1/2 cups cheese; mix well.
4. Spoon into buttered 2 1/2-quart baking dish.
5. Bake at 350 degrees for 30 minutes.
6. Sprinkle with mixture of 1/2 cup cheese and corn flakes.
7. Bake for 10 minutes or until cheese melts.
|
|