Chicken Noodle Casserole Recipe

This chicken noodle casserole is yet another delicious casserole that I made recently. I never seem to get tired of casserole recipes. They are so easy to prepare and the variety of things you can turn into a casserole is nearly endless. This casserole combines cooked chicken, with egg noodles and a creamy sauce mixture. The sauce combines two different types of condensed soups; cream of mushroom and cream of chicken. Sour cream is also added into the mix. The casserole is then topped with shredded cheese and crushed buttery crackers. This is also a great way to use up left over chicken. This can be prepared for the Holidays or any night of the year. Enjoy.

4 boneless skinless chicken breast halves
2 tablespoons oil (for frying)
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10-75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt and black pepper (to taste)
1-2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
½ cup butter

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.
Step 3: Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.
(Makes 4 Servings)


50 Responses to “Chicken Noodle Casserole Recipe”

  1. Jeri — December 19, 2011 @ 9:24 pm

    Oh yum! Thinking I might toss in some veggies. We’re making your Sesame Chicken for our Christmas Eve dinner…can’t wait!

  2. Greg — December 29, 2011 @ 3:45 pm

    Just made this tonight and it is very good

  3. Kausambi — December 30, 2011 @ 11:00 am

    This looks AWESOME. Could try the same with Turkey or Lamb, what do you say? Or maybe some prawns?

  4. Bobby — December 30, 2011 @ 7:47 pm

    Kausambi- I would say any of those would work!

  5. Darlene — January 29, 2012 @ 11:03 am

    This recipe is one of my favorites! Add 1tsp. of poultry seasoning to wet ingredients! Yum!

  6. Crystal — January 29, 2012 @ 4:20 pm

    I just made this for dinner and it turned out great! I didn’t add the sour cream (because I really don’t like it), and when I made my topping, I added about a third of a cup of heavy cream in the pot with the butter. I also used both white and dark chicken to add some flavor, and added a little bit of chicken stock when I mixed everything. :)

  7. Maggie — January 30, 2012 @ 10:55 am

    Could you double the recipe and eat one casserole and freeze the other?

  8. Betty — January 30, 2012 @ 4:57 pm

    This is very delicious! Will definitely be making this again!

  9. Angie — January 30, 2012 @ 5:51 pm

    Have you ever prepared this in advance and froze it until a later date? Sounds yummy!!!!!

  10. Jessica @ Preserving Life's Moments — January 30, 2012 @ 6:42 pm

    We had this for dinner tonight (with a few revisions) and it was WONDERFUL!

  11. Bobby — January 30, 2012 @ 7:20 pm

    Maggie- Yes, you could easily double the recipe. I have not tried freezing this casserole though so I cannot say how it will turn out. If you do give it a try, please let me know if it freezes well.

    Angie- Sorry, I have no tried freezing this yet. I am not sure how it will turn out. If you do decide to try and freeze it, please let me know if it freezes well.

  12. Christine — February 8, 2012 @ 6:57 pm

    I added a can of diced green chiles and this dish was way yummy!!!!!

  13. Michele — February 9, 2012 @ 6:04 pm

    I made this tonight. I added broccoli, poultry seasoning (as suggested) and used pepper jack cheese. I loved it! It’s cooling on the stove and I want to go pick at it!! =) Thanks for the recipe

  14. Christina — February 10, 2012 @ 6:43 pm

    This is so yummy! I made this beforehand and froze it.

    I added a little bit of cheese into the sauce mixture, as well as some chopped up baby carrots. I did not add the top layer of cheese and crackers/breadcrumbs before freezing, though I’m sure you could.
    I let it thaw out overnight then baked it (covered with foil) for 30-40min or so (until heated through). I then took the foil off, sprinkled (or dumped in my case haha) cheese and buttered breadcrumbs on the top and let it cook uncovered for another 15 minutes.

    It turned out WONDERFUL!!! I’d definitely say this one is freezer friendly!

  15. Sarah — February 25, 2012 @ 2:18 pm

    Just about to make this for supper but realised that it calls for 6 ounces of egg noodles. How many cups would that be??? I have a bag of noodles that says 340g….

  16. Bobby — February 25, 2012 @ 9:17 pm

    Sarah- according to the Google calculator 6 ounces = 170 grams. So half the bag.

  17. Marissa — February 28, 2012 @ 3:28 pm

    reeeeeeally want to try this tonight!! Says to use a 2 quart dish… is that the smaller square glass dish? I have a standard big and a standard small one. Im not good with measuring lol im learning though. :/

  18. Bobby — February 28, 2012 @ 10:10 pm

    Marissa- I do not know which one it would be because alot of baking dishes are different sizes. However, you should get an idea of which one it will fit into while making the recipe.

  19. Heather — March 2, 2012 @ 10:56 am

    Is there something I could use instead of the cream of mushroom soup?

  20. Bobby — March 2, 2012 @ 2:42 pm

    Heather- you could use an extra can of cream of chicken or cream of celery should be okay.

  21. Connie — March 9, 2012 @ 11:22 am

    How about save time & use a roteserie (already cooked) chicken!! I use rotesserie for many chicken recipes & they are wonderful! :)

  22. chase — March 14, 2012 @ 4:39 pm

    I used rotisserie chicken and added peas, poultry seasoning and sprinkled in a little bit of italian bread crumbs. It was very good! Will definitely make it again!

  23. Hope — March 26, 2012 @ 5:55 pm

    Made this tonight and was, honestly, not expecting my husband to like it very much. (I had tried other chicken noodle casserole type dishes in the past, and they never went over well) He raved about this one and wants me to make it again soon. Thanks so much for this site!

  24. Samantha — April 2, 2012 @ 7:25 pm

    This is a great comfort food. My husband and I are not huge fans of casseroles, but every once in a while we crave a good comfort food and this fit the bill. Thanks!

  25. Carly — April 4, 2012 @ 9:12 pm

    If I make this earlier in the day and place it in the fridge, would that change cooking time?

  26. Bobby — April 4, 2012 @ 10:14 pm

    Carly- don’t know exactly what you mean. If you didn’t cook it at all, no it would not change the cooking time.

  27. Carol — April 23, 2012 @ 11:05 pm

    This recipe says it serve 4 – you gotta be kidding – it looks like it will serve at least 8 or 10. What do you think??? Is that a typo by chance? Love. Mom

  28. Bobby — April 24, 2012 @ 8:34 pm

    Carol- serving sizes are always going to be different depending on how much someone can eat. I would say the serving size of this recipe is pretty accurate.

  29. carrie — May 4, 2012 @ 7:03 pm

    Just made this tonight and it was awesome! Will for sure make again, I’m going to add peas next time. Thanks for another great dish! :)

  30. Jessica — June 6, 2012 @ 4:04 pm

    Made This tongiht & It was a Hit. Very Yummy!Thanks for the Recipe!

  31. Betty — June 7, 2012 @ 12:20 pm

    Just made this again, I added peas this time and some garlic! I used mozzarella this time and added some to the mix! Looking forward to dinner time!!! :-)

  32. Jill — August 18, 2012 @ 3:43 pm

    I tried this…was very good! I added peas, used rotisserie chicken, instead of the crackers I used italian bread crumbs and crunched up plain potato chips for the topping.

  33. Keely — October 2, 2012 @ 4:05 pm

    Have it in the oven now. I used creme of celery in place of mushroom and added a little heavy cream, poultry seasoning and colby jack cheese to the mixture. I also used rotisserie chicken as I hate handling uncooked chicken. Didn’t have crackers so used italian bread crumbs instead. I’m hoping it’ll turn out good. I’m starving!

  34. Jill — October 4, 2012 @ 4:08 pm

    I followed this recipe as it shows and it was amazing! Even my picky toddlers loved it! My husband would like it added to the meal rotation. Thanks so much for this delicious idea!

  35. Ally — December 11, 2012 @ 10:59 am

    If I am using precooked chicken, how many cups should I use?

  36. Bobby — December 11, 2012 @ 10:06 pm

    Ally – I would have to guess about 3-4 cups of cooked chicken.

  37. Lisa — January 7, 2013 @ 12:13 pm

    I have made this at least a dozen times since finding your recipe on Pinterest. My picky kids even love this dish. I also add broccoli and add extra sour cream as I use a whole bag of noodles. Good eats!

  38. melvin — January 24, 2013 @ 6:40 am

    Doing this for the second time. Loved it the first time. I’m an expat and live in India and sour cream is hard to come by and very expensive when you do find it. But we’ve learned to make a substitute for sour cream by draining the water off yogurt (called dahi or curds here), adding thick cream from the buffalo milk we boil, salt and a little bit of vinegar and viola!, sour cream, or very close if not better at least for this recipe.

  39. Ashley — February 10, 2013 @ 4:36 pm

    Can I substitute the crackers with bread crumbs? dont have any crackers. :)

  40. Bobby — February 10, 2013 @ 7:35 pm

    Ashley – I have never tried it with bread crumbs, but I think that would work.

  41. Susie — February 12, 2013 @ 5:36 am

    Instead of the buttery crackers and butter, how would the fried onions taste?

  42. Bobby — February 12, 2013 @ 6:10 pm

    Susie – I have never tried it, but I think it would taste good with french fried onions.

  43. Diane — August 13, 2013 @ 11:45 am

    Hubs and I loved this! For convenience, I used 3 1/2 cups of chopped rotisserie chicken, we like spicy, so I added a bit of garlic salt and creole seasoning to the mixture, and to cut some fat and calories I used 98% fat-free soups, fat-free sour cream, and only 1 cup of cheese. I didn’t have crackers, so I lightly toasted 1/2 cup of plain Panko crumbs in a tablespoon of butter in a small skillet then added them to the top of the casserole. I think next time I will add a few green peas to it. Thanks for sharing a very versatile recipe.

  44. Staci — October 2, 2013 @ 11:35 am

    About to make this! I can’t wait it looks so good! My best friend once made something like it and it was amazing! Can’t wait! CAN’T WAIT!!!! 😀

  45. sue — December 9, 2013 @ 10:13 am

    I am making this today for my family I can tell you it smell good I had to double it and I added frozen peas to mine. I will let you all know how it went over. Toss salad and rolls Apple pie later. Have a good one.

  46. fufuberry — April 14, 2014 @ 2:37 pm

    I made this today. Was good. however, next time I won’t use as much butter. according to my the written out measurements on my Target-brand butter, half cup is one whole stick of butter. I think only half a stick (1/4 cup) would be enough.

  47. Angela — September 7, 2014 @ 6:22 pm

    I made this tonight. I added peas, used shredded chicken ( I bolied and shredded vs frying) I used cream of celery soup and HALF the sour cream it called for and I also used HALF the butter it called for. Also I used a mix of sharp cheddar cheese and jack cheese.

    My kids (all 3) LOVED this. I did too and went back for 2nd helpings – I was surprised by it. I guess I won’t owrry about the nutritional information on this one but I might try to make it HEALTHIER.

  48. Angela — September 7, 2014 @ 6:24 pm

    Oh I Forgot to add that I added – Garlic Salt and Onion Powder and I REALLY think this added to the flavor!

  49. Utah mom — January 8, 2015 @ 5:38 pm

    I added sautéed mushrooms,peas, dry minced onion,chicken bullion granules and Montreal chicken seasoning. It was very good!

  50. Lorraine — February 2, 2015 @ 5:58 am

    I used creamed of broccoli and cream of chicken. Adds a nice color and flavor.

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