Real Recipes From Real Home Cooks ®

chicken noodle casserole

Recipe by
Martha Moore
Hendersonville, NC

I bake this at least twice a month. I work nights and it is great in my lunchbox. It microwaves well. It can also be frozen. It's nearly a one pot meal that can be made quickly on a weeknight or, if you're like me, cooked ahead and reheated when you need it. Enjoy!

yield 6 to 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For chicken noodle casserole

  • 3 c
    cooked boneless chicken breasts, chopped
  • 12 oz
    medium egg noodles, cooked al dente
  • 1 can
    cream of chicken soup (family size)
  • 1 c
    sour cream
  • 1 c
    shredded cheddar cheese
  • 1 c
    bread crumbs
  • 1/4 c
    salted butter, melted

How To Make chicken noodle casserole

  • 1
    Saute or baked chicken breasts (you can also shred a store-bought rotisserie chicken) and chop or dice
  • 2
    Boil 1 12oz pkg of egg noodles for 1 to 2 minutes less than the directions in a large sauce pan. Drain but don't rinse. Put back in the pot off of the heat.
  • 3
    Add chicken to the noodles. Pour in the soup and sour cream. Sprinkle in half of the cheese. Stir until well blended.
  • 4
    Pour into a lightly greased 13x9 pan.
  • 5
    Melt butter and mix in breadcrumbs. Sprinkle on top of the casserole. Sprinkle the remaining cheese.
  • Chicken noodle casseroles
    Bake at 350° for 30 minutes.
  • 7
    You can also add vegetables to the casserole as well. Broccoli florets (steamed) and peas are two that work very well!