Chicken Noodle Casserole I1060 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!” - by Dawne
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 542 cal
- 34.2 g
- 35.5 g
Based on a 2,000 calorie diet
Reviews (1060)Rate This Recipe
"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/..." See more2 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."
"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 ..." See moreseasoning 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!"
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