So let’s talk about Pinterest for a moment. I am addicted just like the next person, but I am finding that a lot of the “material” is now going around for a second time. It’s taking the fun out of it for me a little. I am also finding that people are pinning things to Etsy shops or people’s personal work that they sell for money. Breaks my heart, actually. That artist worked hard for the inspiration and deserves credit for their work. It is sad to me that many of us may have done this! What if this is someone’s sole income? Who am I to go steal a great idea because I think I can make it, too? Of course, there are specific sites that are full of tutorials and are meant to be pinned and shared. Or the people that openly share and give tips and its obvious that they want people to “copy” them. Having said all this, Lucy Jane’s Best wants you to know that we feel awesome whenever anyone “Pins” one of our recipes. We want to share what we feel are really great recipes! So “Pin” away on our site! Share it on Facebook! We are okay with that!
So I found this recipe on Pinterest. But the picture took me back to myrecipes.com. You can find the original recipe here, but I will also repost for you below, tweaked just a tiny bit.
I needed a quick and easy chicken dinner and had seen this on one of my friends Pinterest boards. So I gave it a shot. I shall start by saying it makes a lot. A thick layer of 9×13 pan, a lot. It is a very simple recipe with almost no fluff. (I thought the Ritz cracker topping was a good idea!) But if I had to name this dish, I would rename it Mac ‘N’ Cheese Chicken Casserole. That’s exactly what it tasted like, Mac ‘N’ Cheese. And to be honest, we get enough of that around here anyway. So, my overall opinion was an easy, quick, simple meal. Nothing fancy or amazing and very kid friendly!
Cheesy Chicken Casserole
- 3 to 4 cooked chicken breasts, chopped
- 1 (16 ounce) package wide egg noodles, cooked
- 1 (24 ounce) container sour cream
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1/2 teaspoon salt
- 2 cups shredded Cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 sleeve round buttery crackers, crushed
- 1/4 cup margarine, melted
Preheat oven to 350 degrees.
Combine chicken, noodles, sour cream, salt, soup and cheeses in a large bowl. Pour into a lightly greased 13″x9″ baking dish. Mix together cracker crumbs and margarine. Then sprinkle over top of casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.