Chicken Noodle Casserole

I’ve been making this casserole since I first saw it on Allrecipes several years ago. The original recipe here is wonderful, easy to make, and also very flexible. I don’t always have chicken breasts. I often used pre-cooked chicken that I’ve made myself or bought at the store. In that case I substitute 1 of the cans of cream soup with about 1/2 cup of broth to make it a creamy and tasty sauce. Otherwise I found the sauce too thick and overpowering. I’ll add cooked mixed vegetables for color and crushed red pepper for flavor. One thing I never change is the butter-cracker topping! But the topping doesn’t reheat to it’s original crispiness so I make half the topping and bake half the chicken noodle recipe and store the rest in an oven proof casserole for the next day. The next night I just make another batch of cracker topping and put it on the remaining casserole and then i just pop it in the oven. So instead of left overs, I have two nights worth of chicken noodle casserole with a crunchy topping.

My wife and daughter really enjoyed this. I used left over chicken that I had after roasting a chicken. I took some advice from others and used milk instead of sour cream. Wanted to add frozen peas but didn’t have any more so I added corn kernels and diced celery. I also added some Habanero cheddar cheese to give it a little kick. Didn’t use as much butter as recipe called for Definitely a keeper and will make again.

Love this! I did add fresh diced mushrooms and onion for the baking process. This recipe is definitely a keeper!

Love the recipe,only thing I do different is I boil my noodles in chicken broth for great flavor for noodles.I add a little cheese to top as well.

Family favorite!

i added milk instead of sour cream and some diced onions and celery plus some carrots and broccoli it was just delicious

Made this per recipe. Hub did eat it and said o.k…but don’t make it again….He didn’t like those 2 soups…added together…and it was way to “soupy’ for me as well….Threw out the leftovers…

It was ok. So I added more to it. Added garlic powder, onions, and mozzarella cheese. The family loved it. Also I just covered the top with crushed Ritz crackers. I did not mix the crackers with butter and it was nice and crispy.

I agree with other reviewers that made the recipe as written. Somewhat basic. I also agree with other reviewers that adding mushrooms and other things makes it better. Also, too much butter. Bread crumbs over crackers soaked in butter is better

cut it in half since there is only two of us and added a hand full of shredded sharp cheese and 1/2 cup aprox of peas but mixed it in one bowl instead of like the video and instead of crackers which i didnt have I topped it off with crushed doritto my chicken was a baked chicken I did a few days ago .

My family loved this BUT, I altered the recipe just a bit. We don’t care for that little twang from sour cream.. I replaced it with the same amount of cream cheese. I added broccoli florets (1.5 cups cooked and chopped). Next time I will add a cup of shredded cheddar. This has a great flavor!

Family loved it, I substituted half can of Durkee Crispy Fried Onions to the top of casserole instead buttered crackers.

It’s a great dish that i love making but i put alot less butter in for the crackers so they aren’t mushy. They crisp up nice in the oven!!

I give the recipe above three stars as the recipe goes as it was rather bland. I upped the recipe to: used a rotisserie chicken; added fresh sliced mushrooms; added frozen peas; about 1/3 cup of fresh Parmesan cheese; and, lots of black pepper. Instead of butter crackers, because we didn’t have any, I used French fried onions. IMO, messing around with boiling chicken breasts when many of us are stretched time wise doesn’t make good sense. With a jazzed up chicken casserole, my husband and I give it 5 stars. Served it with fresh steamed broccoli and a nice white wine.

I only gave it 3 stars because “as is” needs some more deep & full body flavor. This is what I call a “base recipe” that leaves room for you to season to your taste with your choosing of what is on hand to make it your own.

Good basic start. Add sautéed mushrooms for flavor depth.

I’ve made this casserole twice so far and absolutely love it. Very easy to make and very filling and simply delicious.

This was absolutely terrible!!! Completely bland and tasteless. My husband couldn’t finish it . Do not make this recipe, even with revisions. YUCK!!!!!

PRINT THIS RECIPE RIGHT NOW…you may thank me later. Everyone in my family got up for second helpings. This casserole is creamy and dreamy with the nicest crunch topping. I always add a can (10.75) of hot water to add to the creaminess (from the chicken pot) and extra Ritz on top.

Put the noodles and chicken in one bowl, then mix the soups and sour cream in another bowl? No. Poach the chicken and set aside. While the pasta cooks, mix the soups and sour cream in a large bowl. Cut up the chicken and add it to the soup mixture. When the noodles are done, add them to the same bowl. One less bowl to wash. Anyway, this recipe is a good base to start with. I’ve made this a variety of ways, depending on what’s in my pantry and fridge. Tonight’s variation: I didn’t have any Ritzoid crackers, so I substituted buttered panko crumbs, and I didn’t have any sour cream so I went with cream cheese. I poached the chicken and boiled the noodles in chicken broth. I put the cream cheese in a bowl, added some chicken broth to thin it out a bit, and added a half ounce (half a packet) of onion soup mix. I beat it smooth with a hand mixer, then stirred in the cans of soup and pepper (no salt) by hand. I also always add a shake or two of poultry seasoning whenever I make this. I did the panko and butter as directed. It turned out great tonight. I’m rating the recipe as 3 stars because it’s a great place to start. You can easily make it a 5 star dish if you play with it. One of my favorite variations was to saute onions in butter for 5 minutes, add chopped mushrooms and minced garlic for another couple of minutes, add the pepper and poultry seasoning, add a couple of splashes of Chardonnay, and let it reduce. Everything else was per the original recipe and it was amazing. I’ve also made it with broccoli, but it changed the flavor too much for my taste (although I do like broccoli). Like I said, it’s a solid base for a great dish.

Sooo good! If I make it again I’ll add vegetables. I didn’t like the crackers though