Chicken Noodle Casserole I

Chicken Noodle Casserole I

This is a recipe for chicken noodle casserole I found in the back of my cupboard. It’s not fancy, but it tastes great! Keep reading to learn how to make this super easy dinner.

prep: 30 mins cook: 30 mins total: 60 mins Servings: 6 Yield: 6 servings


1 (10.75 ounce) can condensed cream of chicken soup

6 ounces egg noodles

4 skinless, boneless chicken breast halves

1 cup crumbled buttery round crackers

1 cup sour cream

salt to taste

1 (10.75 ounce) can condensed cream of mushroom soup

½ cup butter

ground black pepper to taste


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.

Nutrition Facts:

Per Serving: 542 calories; protein 23.3g; carbohydrates 35.5g; fat 34.2g; cholesterol 132.6mg; sodium 894.6mg.

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