This Cheesy Chicken Casserole makes a great weeknight meal. I used a rotisserie chicken and it only took a few minutes to mix everything together. This makes a ton. I divided the mixture between two 8-inch pans and froze one (uncooked) for later. If you freeze this, just cover the dish with foil and bake for about 20 minutes, and then uncover and finish baking for an additional 20-25 minutes. We both really enjoyed this dish. It was super cheesy and delicious. It was even great reheated for lunch. Give it a try!
Cheesy Chicken Casserole
adapted from myrecipes.com
1 rotisserie chicken
16-oz wide egg noodles, cooked
24-oz light sour cream
2 cans 98% fat free cream of chicken soup
8-oz shredded Cheddar cheese
8-oz shredded mozzarella cheese
1 sleeve Club crackers, crushed
1/4 cup butter, melted
2 tablespoons poppy seed
Preheat oven to 350.
Remove the meat from the chicken and chop. Mix together chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs.
Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.