Rating: 4.5 stars 4.4
2340 Ratings
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  • 2 star values: 61
  • 1 star values: 21

Creamy chicken noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Recipe Summary

30 mins
55 mins
1 hr 25 mins
1 2-quart casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.

  • Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.

  • Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.

  • Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.

  • Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers. Sprinkle mixture over top of casserole.

  • Bake in the preheated oven until heated through and browned on top, about 30 minutes.

Nutrition Facts

542 calories; protein 23.3g; carbohydrates 35.5g; fat 34.2g; cholesterol 132.6mg; sodium 894.6mg. Full Nutrition