Recipe by Daniella Stevens
"It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 pound)
chicken - cooked, deboned and shredded
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
salt and pepper to taste
shredded mozzarella cheese
This is a great casserole! I used a store bought rotisserie chicken, 1/4 cup of condensed milk in place of the water, wide egg noodles cooked in chicken stock, frozen garlic broccoli/carrots and topped with a sprinkling of crushed garlic cheese croutons. As always seasoned to my taste and added extra mozzarella. Thanks for the recipe!
followed recipe and it seemed like it was missing something. It was kinda weak on flavor. It was good though. I think a different type of pasta would be better also, maybe like a shell type
This is an AWESOME dish. The entire family loved it. I used wide egg noodles and cooked them in the chicken broth as suggested. It tasted great. Have already made twice and will be making again.
Yummy! So easy to do especially if you make the chicken ahead of time. I cooked the chicken the day before in the crock pot with a lot of seasonings. The leftovers were awesome.
My whole family loved this recipe! I used milk
instead of water, and added thyme and poultry
seasoning. So simple, yet delicous.
this is pretty basic and easy. I didnt add any salt due to the fact the soups contain high levels of salt already (I used low salt soup) Also, I added frozen peas and carrotts and some cooked brocoli and canned mushrooms to add to the flavor, not to mention to add some color. Came out AWESOME...served with fresh freech bread...thanks and I hope you don't mind me changing it slightly!!!!
My family really liked this. There were no leftovers. Used milk instead of water, even added a little extra milk. Used egg noodle and added diced carrots and celery when I cooked the noodles. Also added a couple of spoons of sour cream. A hit at my house.
Mmmm! Yummy! Definitely season this to your tastes. I cooked 2 huge chicken breasts in a bit of olive oil with garlic and pepper. This gave the entire casserole a great flavor. I omitted the salt; canned soup is salty enough anyway. I also added 2 cups of frozen mixed veggies. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Noodle Casserole I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 546
** Calories from Fat: 240
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a terrific weeknight casserole.
Creamy chicken and vegetable filling topped with basil buttermilk biscuits.
A comforting combination of chicken, veggies, and creamy sauce.