Chicken Noodle Casserole II Recipe

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Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 12

Yield: 1 9x13 dish

Chicken Noodle Casserole II Recipe

Ingredients

1 large onion

diced

¼ cup butter

3 (10 ounce) cans chicken chunks

1 pint sour cream

2 (10.75 ounce) canscondensed cream of chicken and mushroom soup

3 cups shredded Cheddar cheese

1 (8 ounce) package uncooked egg noodles

4 ounces buttery round crackers

crushed

Rhubarb Margarita

Pasta and Noodle

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). In medium skillet fry onion in butter until softened. Pour into 9x13 baking dish.

Step 2

In large bowl combine chicken chunks sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.

Step 3

Bake 30 minutes or until top is golden and noodles are soft.

Nutritional Information

Chicken Noodle Casserole II Recipe

Servings Per Recipe:12

Calories: 523.3

% Daily Value *

Protein: 28.1g 56%

Carbohydrates: 25.7g 8%

Dietary Fiber: 1.4g 6%

Sugars: 2.1g

Fat: 33.9g 52%

Saturated Fat: 16.7g 83%

Cholesterol: 121.8mg 41%

Vitamin A Iu: 1046.8IU 21%

Niacin Equivalents: 11.4mg 88%

Vitamin B6: 0.3mg 21%

Vitamin C: 2.4mg 4%

Folate: 57.1mcg 14%

Calcium: 282.7mg 28%

Iron: 2.6mg 15%

Magnesium: 32.8mg 12%

Potassium: 246.9mg 7%

Sodium: 1069.4mg 43%

Thiamin: 0.2mg 23%

Calories From Fat: 305.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.