Chicken Noodle Casserole Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
632 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Casserole Recipe
Description
This casserole recipe starts by baking boneless, skinless chicken breasts until cooked through, then cutting them into bite-sized pieces. Egg noodles are cooked and drained, then combined with the chicken. Separately, condensed cream of mushroom and cream of chicken soups are mixed with sour cream, chopped broccoli, and carrots along with salt and pepper to taste. This creamy mixture is gently folded into the chicken and noodles.
The mixture is transferred to a baking dish and topped with a crushed Ritz cracker and melted butter blend, which crisps during baking at 350°F for 30 minutes. The finished casserole features tender noodles and chicken in a creamy vegetable sauce, with a flavorful crunchy topping adding texture contrast.
This dish can be served immediately after baking and pairs well with simple side salads or steamed vegetables to balance its richness.
Practical notes include options for freezing the casserole before baking, with instructions for adjusting cooking times upon reheating. Leftovers can be refrigerated for several days, with guidelines for reheating in an oven or microwave to maintain texture.
Ingredients
- 4 chicken breast boneless skinless
- 6 ounces egg noodles
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10.75-ounce) can cream of chicken soup condensed
- 1 cup sour cream
- 1 cup broccoli chopped
- 1 cup carrot chopped
- salt to taste
- black pepper to taste
- 1/4 cup butter
- 1 cup Ritz crackers crushed
Instructions
- Bake chicken at 400°F for 30 minutes (or until no longer pink).
- Cook noodles as directed on package; drain.
- Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together soups, sour cream, carrots, and broccoli. Add salt and pepper, to taste. Gently stir soup mixture with chicken and noodles. Place in a 2-quart baking dish.
- Mix crumbled crackers into your melted butter. Spread evenly over casserole.
- Bake for 30 minutes at 350°F. Casserole should be heated throughout and slightly browned on top.
Notes
- For freezing, undercook noodles and omit cracker topping before assembling; freeze in airtight container for up to 6 months.
- Reheat frozen casserole at 400°F for 55 minutes or thawed at 350°F for 35-40 minutes, adding cracker topping before baking.
- Store leftovers in airtight container in fridge for 3-4 days and reheat in oven at 350°F or microwave in short intervals for single servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 1139mg | 47% |
| Potassium | 895mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4522IU | 90% |
| Vitamin C | 17mg | 19% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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