Chicken Noodle Casserole

Sarah Farish


Comfort food at it's best!
Easy casserole that is hearty and tasty.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Convection Oven


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  • 4-5
    large chicken breast
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 8 oz
    sour cream
  • 1 pkg
    egg noodles
  • 1 tsp
    salt and pepper
  • 2
    bouillon cubes
  • 1/2 c
    chicken broth
  • 1 pkg
    ritz crackers: crushed
  • 1 stick
    real butter

How to Make Chicken Noodle Casserole


  1. Preheat oven to 350 degrees.
    In a large pot cook chicken breast in 6 quarts of water with 2 bouillon cubes and salt and pepper until chicken is done (about 20 mins.) Reserve 1 cup of chicken broth. Allow to cool.
  2. Cook entire package of Egg Noodles in the chicken broth until tender. Drain and set aside.
  3. Cut chicken breast into bite sized pieces and place in a large mixing bowl. Mix in both cream soups, sour cream and S&P to taste. Once they are mixed well add in the noodles to blend. (At this point you may want to add a little of the reserved broth so it will not be dry) Pour mixture in a 8 x 12 Pyrex baking dished that you have sprayed well with Pam. Sprinkle cracker crumbs over the dish and pour melted butter on top of crackers. Bake for 45 minutes or until bubbly.

Printable Recipe Card

About Chicken Noodle Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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