Chicken Noodle Casserole Recipe

5 from 13 votes

Chicken Noodle Casserole Recipe

Chicken noodle casserole is filled with veggies and topped with a buttery cracker crust making it a flavorful family favorite.

Prep Time40

Cook Time30

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

4 boneless skinless chicken breasts
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
1 cup broccoli, chopped
1 cup carrots, chopped
salt and 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.

Video

Notes

Make a freezer meal. If you plan on freezing, undercook the noodles and leave off the cracker topping. Once the chicken broccoli noodle casserole has been assembled, before baking, place it in an airtight freezer-safe container. Store in the freezer for 4-6 months.

To reheat, place the easy chicken noodle casserole in a baking pan and top with crackers. From frozen, bake at 400°F for 55 minutes or until hot. From thawed in the fridge, bake, covered, for 35-40 minutes or until hot.

STORE. Store leftover creamy chicken noodle casserole in an airtight container in the fridge for 3-4 days.

To reheat. Use the oven to reheat large portions: 350°F for 15-20 minutes or until hot. For single servings heat in the microwave in 30-second increments, stirring in between, until hot.

Nutrition