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Chicken Noodle Casserole II
SUBMITTED BY:
Lisa Brown
PHOTO BY:
FROGHOPPER
"Rich, creamy casserole kids love! Yummy!!"
RECIPE RATING:
Read Reviews
(65)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 1 9x13 dish
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 large onion, diced
1/4 cup butter
3 (10 ounce) cans chicken chunks
1 pint sour cream
2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
3 cups shredded Cheddar cheese
1 (8 ounce) package uncooked egg noodles
4 ounces buttery round crackers, crushed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
Bake 30 minutes, or until top is golden and noodles are soft.
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REVIEWS
Reviewed on Aug. 30, 2004 by
CRISSYF
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CRISSYF
Aug. 30, 2004
We really enjoyed this recipe! I made two small changes though because it's what I had. 1)I poached 3 large chicken breasts in chicken broth and then chopped them up for the recipe and 2) I used one can of Cream of Chicken soup and one can of Cream of Celery soup. I think it turned out great. It's even better the next day.
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11 users found this review helpful
We really enjoyed this recipe! I made two small changes though because it's what I had. 1)I...
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Reviewed on Sep. 12, 2006 by
higherlovetx
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higherlovetx
Sep. 12, 2006
This was pretty darn tasty. I prefer fresh chicken, so I stewed 4 large breasts and cut them up instead. I also added extra cheese and extra ritz crackers on top. My husband loved it. It was really interesting because the noodles didn't seem like noodles, yet they provided a nice, starchy texture like what you'd expect in a casserole like this. I wonder what potatoes would be like? I would even consider leaving the chicken out next time and serving as a side dish. Also, as weird as it may sound to others, I think this would be absolutely delightful with green peas mixed in, so I may try that. I'll definitely be making this again.
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9 users found this review helpful
This was pretty darn tasty. I prefer fresh chicken, so I stewed 4 large breasts and cut them...
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Reviewed on Apr. 12, 2005 by BAPTIST2
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BAPTIST2
Apr. 12, 2005
I made two 9x13 pans because I feed nine people, but expect leftovers. There was none left!!! I did add some jalapeno and cheddar chips to the topping and it gave it a bit of spice. I also used shredded chicken instead of canned. My boys loved it and were even scraping the casserole dish. This will definitely be served again.
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9 users found this review helpful
I made two 9x13 pans because I feed nine people, but expect leftovers. There was none left!!!...
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Reviewed on Feb. 9, 2004 by JANGELONE
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JANGELONE
Feb. 9, 2004
REALLY REALLY good! I predict this one to eventually be in the hall of fame. My husband, who is the pickiest eater in the world (hasn't liked any of the recipes from this site in 2 years), really liked this one. It is simple, and I cut the fat and calories by using reduced fat versions of the ingredients. Thanks for a keeper recipe!!
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8 users found this review helpful
REALLY REALLY good! I predict this one to eventually be in the hall of fame. My husband, who...
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Reviewed on May 28, 2006 by Kara103
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Kara103
May 28, 2006
I have this casserole cooking in the oven as i sit here and type. I couldnt figure out if it was one can of cream of chicken and one can of cream of mushroom.....or 2 cans of each. Now i wish i would have cooked my noodles first. I'm nervous! We'll see how it turns out!
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7 users found this review helpful
I have this casserole cooking in the oven as i sit here and type. I couldnt figure out if it...
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Reviewed on Nov. 9, 2005 by
Chammy
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Chammy
Nov. 9, 2005
I also sauteed the diced, boneless chicken breast in the onion, and added some fresh minced garlic as well. Its delicious, and a definate stick to the ribs, rainy evening meal. Next time I think I'll add some crispy little fried onions to the cracker/cheese topping.
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6 users found this review helpful
I also sauteed the diced, boneless chicken breast in the onion, and added some fresh minced...
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Reviewed on Nov. 29, 2005 by
DART1121
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DART1121
Nov. 29, 2005
Man, was this good! I used leftover Thanksgiving turkey and everyone raved. I was concerned that the noodles wouldn't cook since the only "liquid" in the recipe was the sour cream and cans of condensed soup. But they cooked up fine. Thanks for the great recipe, Lisa.
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5 users found this review helpful
Man, was this good! I used leftover Thanksgiving turkey and everyone raved. I was concerned...
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Reviewed on Mar. 19, 2006 by GARDNER79
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GARDNER79
Mar. 19, 2006
When I make this recipe, I reduce the butter and onion to only a few TBS each and cut the cheddar back to 2 cups and I love it! Such great comfort food. Also, I prefer using non-canned chicken for this.
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4 users found this review helpful
When I make this recipe, I reduce the butter and onion to only a few TBS each and cut the...
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Reviewed on Jun. 16, 2005 by
Jodi
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Jodi
Jun. 16, 2005
i loved this. I cooked my boneless skinless chicken brests in a pan with butter and garlic first. Was very good. I will make this again.
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4 users found this review helpful
i loved this. I cooked my boneless skinless chicken brests in a pan with butter and garlic...
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Reviewed on Nov. 15, 2006 by K. Lynn
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K. Lynn
Nov. 15, 2006
I added chopped celery to saute with the onion, then 2 minced cloves of garlic. I also added 2 tsp. each of dried parsely and coarsely ground black pepper and 1/2 c. chicken broth. Tasty, quick and easy recipe!