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Ingredients
5 Chicken thighs, boneless, skinless
12 Ounces egg noodles (or angel hair)
1 Whole onion, chopped
2 Garlic cloves, pressed
1/2 Cup carrots, chopped
1/2 Cup celery, chopped
1/4 Cup butter
1 Can cream of mushroom soup
1 Can cream of chicken soup
1/2 Cup sour cream
Salt & pepper, to taste
1 Tablespoon dried parsley
1 Sleeve Ritz crackers, crushed
Instructions
In large pot of boiling water drizzle some olive oil and 1 tablespoon salt. Boil chicken until done, about 20 minutes.
Cook noodles in boiling water according to package instructions. While noodles are cooking, cut up chicken into 1/2" pieces. Drain pasta and set aside.
Finely chop onions, carrots and celery. Saut� onion, pressed garlic, carrots, and celery in butter, cook until onions appear translucent; add mushroom soup, chicken soup, and sour cream. Mix well, salt and pepper to taste. Add noodles, chicken, and parsley. Stir until fully coated.
Transfer to greased 9" x 13" pan. Bake at 350F for 30 minutes until bubbly. Remove from oven Sprinkle with crackers and bake 5 to10 more minutes.