Ingredients
- 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
Description
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.
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