This is so good, it should be illegal. Everyone in my family loves it. Even my picky 3 year old!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

585 calories; 33.7 g total fat; 132 mg cholesterol; 1243 mg sodium. 45.5 g carbohydrates; 24.3 g protein; Full Nutrition

Reviews (32)

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38 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/06/2013
I HAVE NO COMPLAINTS WITH THIS RECIPE!IT IS YOUR AVERAGE CHICKEN CASSEROLE ITS JUST NOT SOMETHING ID PROBABLY MAKE AGAIN BECAUSE I FIND THESE CASSEROLES KINDA BORING AS IS. SO...I SAUTEED MY CHICKEN WITH A SMALL ONION AND GARLIC USED WHAT I AD ON HAND CREAM OF BROCCOLI SOUP AND CREAM OF CHICKEN I ALSO USED A LITTLE MILK BECAUSE IT SEEMED A LITTLE DRY I ALSO ADDED SOME BROCCOLI CARROTS AND FROZEN GREEN BEANS ON THE TOPPING I DID CUT BACK ON THE BUTTER A BIT AS WELL WITH MY CHANGES IT STILL WAS OK AGAIN NOT A BAD RECIPE AS WRITTEN!! I TWEAKED IT TO SUIT MY FAMILY!! Read More
(19)
Rating: 5 stars
08/08/2013
Excellent. The lack of spices had me thinking this recipe might be a little bland. It's perfect! My wife and I could not get enough. Do not change a thing. This one goes in my recipe box. Thank you. Read More
(16)
Rating: 4 stars
02/24/2014
this was very easy and very yummy! I added cup of frozen broccoli 1/3 cup of sautéed onions and a few dashes of garlic powder to the soup mixture for which I used 1 can of cream of chicken soup and 1 can of cream of broccoli soup. also i used only 1/2 cup of melted butter for the stuffing layer. it was really good and the family agreed! I would suggest cooking the egg noodles for only about 2 minutes before adding to the mixture; as prepared they came out a bit mushy. but I will definitely make this again. creamy yummy comfort food all the way! Read More
(10)
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Rating: 5 stars
07/07/2013
I used a previously slow-cooked pineapple chicken and it was great! Read More
(6)
Rating: 5 stars
12/29/2013
I made two of them. One using Great Value brand (Walmart) cornbread stuffing and one using the same brand chicken stuffing. When compared to each other the cornbread one was the bomb! The kids plowed through it. The chicken one will be used for leftovers since it's still almost a full pan. It was received with a "meh" after tasting. Then everyone kept eating the cornbread one. Definitely a keeper! Read More
(5)
Rating: 5 stars
05/08/2016
4/21/16..I really liked this recipe!! I did make a couple of changes after reading the reviews & some because of what I had on hand. I boiled the chicken with seasoning salt made of salt garlic & celery so in place of the chicken broth I used the broth from the chicken & added one bouillon cube. I used cornbread stuffing one can of cream of chicken & one can of cream of mushroom 1/2 c of butter & 3/4 c sour cream (because that's all I had) & maybe a couple tablespoons of milk because the mixture seemed a little dry. Next time I will have enough sour cream because I think that would've made a difference. I also sprinkled a little black pepper too. I will definitely make this again. I am a big stuffing lover!!... 5/1/16.. I cut back on the chicken & added thinly sliced ham...delicious! Read More
(3)
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Rating: 4 stars
09/06/2013
I made this dish vegetarian by using substituting cream of mushroom soup for the cream of chicken soup substituting vegetable broth for the chicken broth and substituting Quorn vegetarian chicken filets for the chicken. It was really good and even my meat-eating in-laws liked it. The flavor was so uniform throughout that I thought it really use something else to change up the flavor and texture. Broccoli might be a good addition to this casserole. Read More
(2)
Rating: 5 stars
07/09/2017
This is a quick and delicious meal. I work nights and I made this while getting ready for work. My family devoured it. I made a few changes to my liking. I seasoned my chicken with salt pepper poultry seasoning sage and garlic powder before cooking. I sauteed it with half a chopped onion and some minced garlic. I'm not sure if it would have been bland without the seasoning but it tasted great. Definitely serve with some chilled cranberry sauce (jellied) and we had green beans. Yum! I will be making this again! Read More
(2)
Rating: 5 stars
01/05/2014
Okay I am just going to comment on the sauce for this recipe as I have not tried this dish with stuffing just chicken and sauce over noodles. - Unless you have tried a sauce made of chicken(or mushroom) soup and sour cream you really don't know how good it is! I actually usually 'shun' canned creamed soups just because I prefer made from scratch sauces. But I was quite surprised at the 'tastiness' of the mixture - cream soup and mayonnaise is also good surprisingly. I only use one can of soup to each cup of sour cream (or mayonnaise) and it comes out great. Read More
(2)