Chicken Noodle Casserole

What could be better than a steaming bowl of chicken noodle soup on a chilly day? Well, if you’re a casserole lover, it could be this Chicken Noodle Casserole! It has that delicious chicken noodle soup flavor with some cheese and veggies added in and a yummy cracker crumb topping!

This casserole is also nice and creamy, thanks to the Cream of Chicken & Mushroom Soup added in! Now if you don’t have any Cream of Chicken & Mushroom soup, just substitute one can of Cream of Chicken soup and one can of Cream of Mushroom soup! Something else I really like about this casserole is the buttery cracker crumb topping—it really makes a delicious finishing touch! 🙂

Chicken Noodle Casserole

  • Servings: 10-12
  • Difficulty: easy
  • Print

CHICKEN NOODLE CASSEROLE by NancyC
Makes 10-12 servings

1 (12-ounce) package uncooked egg noodles (about 6 cups)
2 (10 1/2-ounce) cans condensed Cream of Chicken and Mushroom Soup, undiluted (or substitute 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom soup)
1 cup sour cream or light sour cream
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables with carrots, green beans, corn, and peas OR peas and carrots
1 small onion, diced (about 3/4 cup)
3 cups cubed cooked chicken breasts (or use shredded rotisserie chicken)
2 cups shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
1 1/3 cups crushed buttery round crackers, like Ritz
6 Tablespoons butter, melted

Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish (or spray with non-stick cooking spray); set aside.

Cook noodles according to package directions; drain.

In a very large bowl, mix together the condensed soup, sour cream, milk, salt, and pepper until blended. Then stir in the mixed vegetables, diced onion, chicken, Cheddar cheese, and Parmesan cheese. Last, stir in the cooked noodles.

Pour mixture into your prepared 9 x 13″ pan or baking dish. Bake at 350˚F for 20 minutes.

While this is baking, make the cracker crumb topping: melt the butter, crush the crackers, and then mix the crushed crackers and butter together in a small bowl.

After casserole has baked 20 minutes, remove from oven and sprinkle the top of the casserole with the buttery cracker mixture. Return to oven and bake 10 to 15 more minutes, until casserole is bubbly. Let cool a few minutes, then serve.

Recipe from NancyC | nancy-c.com

Comfort food dishes like this are great during the colder weather—they really warm you up! And this casserole is easy and supper delicious! Are you a fan of chicken-and-noodle dishes?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Fiesta Friday, Full Plate Thursday, Thursday Favorite Things, Wow Me Wednesday, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.

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