Chicken Noodle Casserole II134 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Rich, creamy casserole kids love! Yummy!!” - by Lisa Brown
Original recipe yields 1 9x13 dish
- Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
- In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
- Bake 30 minutes, or until top is golden and noodles are soft.
Amount Per Serving (12 total)
- 523 cal
- 33.9 g
- 25.7 g
Based on a 2,000 calorie diet
Reviews (134)Rate This Recipe
"We really enjoyed this recipe! I made two small changes though because it's what I had. 1)I poached 3 large chicken breasts in chicken broth and then chopped them up for the recipe and 2) I used one ..." See morecan of Cream of Chicken soup and one can of Cream of Celery soup. I think it turned out great. It's even better the next day."
"This was pretty darn tasty. I prefer fresh chicken, so I stewed 4 large breasts and cut them up instead. I also added extra cheese and extra ritz crackers on top. My husband loved it. It was really in..." See moreteresting because the noodles didn't seem like noodles, yet they provided a nice, starchy texture like what you'd expect in a casserole like this. I wonder what potatoes would be like? I would even consider leaving the chicken out next time and serving as a side dish. Also, as weird as it may sound to others, I think this would be absolutely delightful with green peas mixed in, so I may try that. I'll definitely be making this again."
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