Just the thing for a quick supper.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

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  • Stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. Bake in the preheated oven until hot and bubbly, about 25 minutes.

Nutrition Facts

282.9 calories; 13.4 g protein; 23.6 g carbohydrates; 28.2 mg cholesterol; 1000.7 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/28/2009
Really liked it but it was a little soupy' and the chow mein noodles were a little "odd". But what I did was replace the noodles with a can of "veg-all" veggies.Bake at 350 for about 25-30 min untill nice and bubbley. Remove from oven and top with sleeve of crushed Ritz crackers and a few pats of butter put back in oven for another 7-9 min. Serve over rice or sliced potatoes. Read More
(9)

Most helpful critical review

Rating: 3 stars
04/14/2009
wow were are the veggies for this recipe. It seemed awful soupy to me. I liked it much better once I added a 16 oz bag of brocoli cauliflower and carrots to it.Rating is for recipe without the veggies added. Read More
(41)
15 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
04/28/2009
Really liked it but it was a little soupy' and the chow mein noodles were a little "odd". But what I did was replace the noodles with a can of "veg-all" veggies.Bake at 350 for about 25-30 min untill nice and bubbley. Remove from oven and top with sleeve of crushed Ritz crackers and a few pats of butter put back in oven for another 7-9 min. Serve over rice or sliced potatoes. Read More
(9)
Rating: 3 stars
04/14/2009
wow were are the veggies for this recipe. It seemed awful soupy to me. I liked it much better once I added a 16 oz bag of brocoli cauliflower and carrots to it.Rating is for recipe without the veggies added. Read More
(41)
Rating: 1 stars
04/23/2009
Followed these directions to a "T". I really wanted to like it but the chow mein noodles were soft and chewy...so it was kinda gross. My husband couldn't even eat this...it might be good with out the chow mein "chewy-ness" going on... Read More
(26)
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Rating: 3 stars
04/17/2009
This was okay at best. I did stir in one package of frozen broccoli and a couple cups of shredded sharp cheddar. And added pepper. We all ate it. It just needs a little more umph. Read More
(17)
Rating: 4 stars
04/28/2009
Really liked it but it was a little soupy' and the chow mein noodles were a little "odd". But what I did was replace the noodles with a can of "veg-all" veggies.Bake at 350 for about 25-30 min untill nice and bubbley. Remove from oven and top with sleeve of crushed Ritz crackers and a few pats of butter put back in oven for another 7-9 min. Serve over rice or sliced potatoes. Read More
(9)
Rating: 5 stars
04/13/2009
Just excellent:) Read More
(4)
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Rating: 3 stars
04/27/2009
I made this about a year ago from an old "office" cookbook just because it seemed too strange. It was tasty but I'm not planning on making it again. Read More
(3)
Rating: 4 stars
04/14/2009
I liked this for a simple/quick meal. I added a block of cream cheese to the soup mixture...and found that I liked it better. Maybe change the name to "six-ingredient" casserole? Read More
(3)
Rating: 4 stars
08/08/2014
Good starter recipe. I made these changes after making it as written... I replaced the chicken with canned crab. I replaced the cream of chicken with cream of shrimp (but my husband and I agreed that cream of celery or cream of onion would be good also). Instead of the noodles I prepared some stove top stuffing and placed it on the bottom of the dish (sprayed with Pam first). I added some minced garlic and finely diced onion (sautéed in butter until translucent). I added some shredded zucchini (but we thought peas broccoli cauliflower eggplant parsnip or turnip would be great too we like to "hide" veggies in dishes like this because my father-in-law and kids are "veggie-phobic" ). I'm from New England so I also added a few TBL of Old Bay and I added 4 oz cream cheese diced into the soup and crab mixture. It was really good. I also topped it with some French's Fried Onions and fresh chives for a pop of freshness at the end. Thank you! It was yummy and we'll make it again adjusting until it's just right! Read More
(2)
Rating: 3 stars
04/23/2010
Decent comfort food. I used about 80% of the milk can so it wouldn't be as soupy. I also added a little cream cheese. Noodle texture a little odd but palatable Read More
(1)