Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Chicken Noodle Casserole I

chicken breast

egg noodles

(10.75 ounce) can condensed cream of mushroom soup

(10.75 ounce) can condensed cream of chicken soup

sour cream

salt

black pepper

buttery round crackers

butter

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.


In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.  Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.


Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.


Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.


I added several items because as written looks a little bland. I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 tsp. of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.

I used to write review's for a living. When writing a review you write it for the recipe "as is", not doctored up. without adding many extra flavor enhancers, this recipe is bland and boring. Tell it like it is people, you’re not rating "your" version, you should be rating the one as written.

This was incredible! I couldn't help but tweak it a little since there was such great opportunity for flavor enhancement. I sprinkled the chicken w/ kosher salt & fresh grnd pepper and spinach & herb seasoning that I get from Tastefully Simple...but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded chedder and cracker crumb mixture. WOW! My husband ate 3/4 of the casserole and my children LOVED it! A definate add to the rotation! Thanks!

Ok, there are so many good reviews on this, but everyone is adding to it or changing the recipe.  I made it as is, thought it was kind of bland, so did the rest of my family. Also, 4 chicken breasts seems like a lot for a fairly small casserole? Sorry, just wasn't worth all the work to get it in the oven.  Everyone needs to make the recipes as is and rate them that way.

This casserole is wonderful!  The only thing different I did was add a little chopped broccoli.  Definately a keeper...

This is a new favorite for us! It is easy to throw together on a weeknight and it's a hit with everyone in my family including my picky pre-teen. I have made this both the "fattening" way and using the lower-fat soups & sour cream and either way it comes out delicious. (My husband actually preferred the flavor of the lower-fat version!) The only thing I usually add is a small can or two of mushrooms or maybe some peas. I have also substituted regular bread-crumbs for the topping with good results.

Awesome Recipe!  A few alterations I made:  I addded 1/2 pkg Mixed Veggie (frozen) and 1/2 bag frozen broccoli and 1/2 bag of frozen Onions & Bell Peppers (seasoned Blend) that I cooked along with the pasta.  btw-I also put minced dry garlic, Italian Seanings,and Garlic-Salt-Pepper in the water when I boiled the chicken and then used that same water to cook the veggies and pasta.  I didn't measure it, just dumped some in the water to taste. It worked out very well!  BUT THE BEST ITEM--I had no ritz crackers, but I did have one package of the Parmesan Crusted Shake N Bake and a little over one cup of plain breadcrumbs that I mixed together and used instead of the crackers and butter.  It was incredible!!!  That Shake and Bake/Bread Crumb mixture gave it a little extra oomph...

Yummy! Even better the next day. I read the reviews here and made some modifications: sauteed diced carrots and celery with the onions, added a whole large can of mushrooms, cut the butter to 1/2 and increased the cracker crumbs to 1 1/2 cups. I cooked it in my pampered chef lasagna pan.

I have made this recipe twice. I add some sauteed onions and garlic powder and use about 12oz of egg noodles. This is a very flavorful casserole and the leftovers are yummy too! This will be a terrific meal to take in frozen form for a new mom etc. Great family food!

See how to make fast, creamy chicken noodle casserole.

chicken noodle casserole i

Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 60 minutes

Servings: 6

Cost: $4.48 /serving

Author : Dawne

Ingredients

Instructions

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