Every good Southern woman has a chicken casserole recipe she relies on when she needs to cook supper without hassle or needs a dish to take to a sick friend from church. My chicken casserole is a combination of my mother's recipe, my mother-in-law's recipe, and my additions and tweaks to satisfy my family.
The first step is to lure the chicken out of the hen house.
But you'll have to bear with me a little on this recipe. I've made it so many times (it's my son's favorite meal) that I don't much measure anything and can make it in my sleep.
First, decide how much time you have to prepare the chicken. If I'm in a big rush, I will buy a fully cooked rotisserie chicken from the local grocery store and cut it up into bite size pieces. I usually only need about 1/2 to 2/3 of the chicken. If I plan ahead a little, I put three organic boneless chicken breasts in the crock pot that morning with a little water to cover them 2/3 of the way and salt and pepper. Cook them on low for about 5-6 hours.
An hour before you want to serve supper, remove the chicken from the crock pot, reserving the broth, and use two forks to shred it. Boil a pot of water and cook whole grain egg noodles until done, about 8 minutes. Mix the chicken and egg noodles with:
about 8 ounces of light sour cream
one can of cream of chicken soup
a splash of chicken broth from the crock pot (just enough so the casserole isn't dry)
poppy seeds (I use lots).
Pour everything into a lightly greased two-quart casserole dish. It will look like this.
Happy cooking. Happy eating.