I just made this since I was fiddling around in the kitchen and had a sweet dinnertime yearning. My loved ones and friends adore it! is suitable for serving with mac and cheese, vegetables, or fries.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 9 ounces egg noodles
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup sour cream
- 3 cups cubed cooked chicken
- 1 (6 ounce) package stuffing mix
- 2 cups chicken broth
- ¾ cup butter
Instructions
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
- Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
- Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.
Nutrition Facts
| Calories | 585 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 18 g |
| Sodium | 1243 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy! Super YUMMY! Shared the recipe with others as soon as dinner was over!
I loved this easy recipe. I made it with Amish wide egg noodles and not sure if that’s part of the reason, but days later, this casserole is as moist and gooey as ever! I did use the whole package (12 oz) of Pepperidge Farms sage and onion flavored stuffing mix (so I doubled the broth and butter) to put on top. My casserole dish was just big enough! It was so moist and delicious. After cooking the chicken in water, I cut it into small pieces and seasoned it with season salt and a table blend without salt, a little garlic powder and onion power. I also added a little garlic powder and sage to the soup mix. I sautéed a jar of sliced mushrooms in butter and added it to the mixture as well. Delicious! Will make again. I’m sure you can also use one can of condensed chicken soup and one can of condensed cream of mushroom or condensed cream of celery if you don’t have 2 cans of condensed cream of chicken. I used “Better than Boullion” paste mixed with water to make the chicken broth for the stuffing. I also followed the tip from another reviewer and mixed the stuffing for a bit into the butter and broth mixture before I poured it on top.
I make this about once a month! Lasts several days and is budget friendly.
Hubby loved it. Wants me to make again soon!
No changes, but added green beans when we warmed up leftovers, making it a full one dish meal
Made this for a pot luck and everyone loved it. No leftovers to take home. I had to cook my chicken for the recipe, so I seasoned it well. Added some hot pepper flakes to broth and cut into very small chunks. It was plenty moist made following the recipe. Thanks for a great quick recipe.
I gave this recipe 5 stars as I think it is an excellent base-layer recipe for a quick, easy dinner as-is, or to easily put your own personal touches on to elevate it. Whatever your needs/wants are when making this recipe, I think the key is to use the traditional ‘sage’ flavored stuffing vs. the chicken stuffing. It adds a lot of the seasonings that some people seem to be looking for. To bump this recipe up a bit for my family’s tastes, I also diced/sautéed some onion and celery and added them to the mix along with a dash of garlic powder, and I added some sliced carrots. For time and convenience sake, I used a bag of frozen carrots that I partially cooked (didn’t cook them all the way as I didn’t want them to be mushy). I also didn’t cook the noodles fully so they too wouldn’t be mushy as one reviewer stated. The end result was a dish that was a HUGE hit on a cold, snowy day.
This recipe is an instant classic favorite. Granted, it is not a gourmet dish, but when it comes to comfort food, quite honestly, there are few dishes that are as easy, quick, or satisfying . . . This will be made many times in the coming years . . .
I used 6 ounces of noodles, added 3 cups thawed broccoli florets, can of sliced mushrooms, 1/2 tsp ground pepper and 2 tsp sri racha. I also seasoned the chicken when it was cooked. I tossed the stuffing with the broth and butter before adding. Everyone had good things to say about this casserole. After reading comments, I think I will try this again with cornbread stuffing and see how that goes.
I did as recipe called for and it was very good! My son and I are not big casserole fans but he said he could eat this once in awhile. The second time I made it, to freeze, I didn’t put stuffing mix on top but did pour butter/broth on it. Froze and when we thawed it, sprinkled stuffing mix on top. Good recipe.
This recipe would have been fantastic if I’d followed it exactly, just as it was fantastic with the modifications I made: I doubled it, and before I put the casserole in the dishes I made a layer of green bean casserole with French’s fried onions on top. Then I put the recipe on top of that, with the addition of some onion and garlic powders in the cream of chicken / sour cream mixture. I also added some hand-crushed saltines on top because we only had one box of stuffing mix. This is a wonderful recipe!
Family Fav! Served with a side of homemade Cranberry Sauce and Sweet potatoes makes it a take on a Thanksgiving meal.
This was amazing!!! I made it exactly how the recipe called for. This will definitely be a staple in our house from now on!
I wanted to use some leftover smoked turkey in a casserole with stuffing for a “crust”. I found this recipe and tweaked it by substituting turkey for the chicken and Duke’s mayo for the sour cream. I added 3 cups of thawed mixed vegetables, a sprinkle of garlic powder, black pepper, thyme & rosemary and a small can of chopped water chestnuts for crunch. I stirred the stuffing into the water & only 1/2 cup butter and let it sit for a couple of minutes, then spooned the wet stuffing on top of the casserole. It was delicious!!
Easy and filling but not that fabulous. I did sauté onion and celery for dish and added about 1/2 cup sour cream with other ingredients. Probably won’t make again.
I did one small changes but all in all, it’s a very good recipe. I cut the recipe in half since there is only two of us and added some frozen peas to the mixture for some colour. My husband said I could make it again. Thanks.
We loved it. I added a can of mushrooms
Better than 4 stars but not really a 5 star. It’s a great last minute meal idea and it freezes really well which is great for us as empty nesters when we freeze half of all casseroles we make. I cut the butter back a bit and it does need some black pepper. Definitely a keeper. You can cook this out of the freezer at 350 covered for 35 minutes then uncover for 25-30 minutes until toasty and bubbly
Made exactly as recipe said, highly recommend, very flavorful*
I made this exactly as the recipe stated. It was delicious. My husband loved it so much that he requested it again the following week. He likes his poured over toasted and buttered English muffin bread.
I have to admit this tasted great as a pasta lover but 50 years in the deep South and use of cornbread