Reviewed: Nov. 26, 2009

It is a good base recipie. The canned chicken is a little off putting to me so I used 3 real chicken breasts and boiled them with some salt and olive oil. I added 1/4 cup of peas and 5 stalks of celery (sliced) and some salt and pepper. Next time I am going to scale back on the sour cream as the 1 pt is too much. I also cooked the noodles before I baked in the oven.

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itgirl76

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Reviewed: Nov. 1, 2009

This recipe was surprisingly a lot better than I thought it was going to turn out. I was a little confused when reading the recipe it states use 2 cans of cream of chicken and cream of mushroom.. I was unsure if it meant 2 cans of each or just 1. I ended up using 1 can of each and I was a little scared after mixing it together with the noodles that it wouldn't be enough "juice" to cook the noodles. I ended up adding about 1/2 cup of milk for good measure and it turned out perfect! In fact it was even better the next day. This recipe makes A LOT so if you aren't making it for a big crowd expect a lot of leftovers! My husband LOVED it. He said it was the best chicken casserole he has ever had. We will absolutely be making it again!

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BB

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Reviewed: Nov. 1, 2009

This was certainly very easy. Some reviewers seemed to have a concern about the soup. You need a total of 2 cans of soup. Each one is Campbell's Cream of Chicken & Mushroom condensed soup. I put the onions in the bottom of the casserole and layered the noodles next. Mixed the wet ingredients and put them over the noodles and finished the rest of the recipe. I wanted to make sure the noodles were covered. I was surprised the noodles cooked and were tender.

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GAYLE521

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Reviewed: Oct. 25, 2009

I hate to be negative, but this was barely even edible. The sauce tasted horrible... The only reason we were able to eat it was because we were literally starving before dinner. DEFINITELY NOT a keeper, sorry :-(

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zoeandelvis

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Reviewed: Oct. 23, 2009

Soooo good! I made a few changes to the basic recipe. I only had cream of celery and cream of mushroom, so I used those. I grilled 2 chicken breasts instead of the canned chicken. I also didn't add more cheese on top, there was enough in the mixture. I substituted french fried onions for the crackers. Also I added broccoli-which is a must for my family! Very yummy!

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amstand

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Reviewed: Oct. 15, 2009

MMMMMMMMM:) I did make a few minor adjustments. I added celery and water chestnuts for texture and used Kosher salt and fresh ground pepper to taste. I also boiled and shredded 3 chicken breasts instead of using canned chicken and I used sharp cheddar cheese...extra sharp would be tasty as well. Enjoy! :)

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lprader

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Reviewed: Oct. 5, 2009

Yummy, cheesy chicken casserole! I would make this again and again - both my 4 year old and 22 month old ate it - perfect hot dish for a cold day.

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md-cookclubber

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Reviewed: Sep. 27, 2009

I make this all the time but usually I cook everything separately and then put the chicken mixture on top of the egg noodles. Both ways are really good. I also only used cream of chicken soup.

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lynsey

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I used: fresh chicken breast cut, cooked with onions and seasoned with paprika. Used 3 cans of soup and one can of milk. Used more noodles crushed (12 oz.). I baked covered for 30 minutes then uncovered, added crackers and cheese and baked 10 more minutes.

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PegJane

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Sep. 7, 2009

We really liked this. A LOT. I did use some suggestions though. I halved the recipe...used left over chicken breast....added frozen mixed vegetables, lawrey's season salt and minced dry onion instead of fresh. I had to bake mine for about 45 - 50 minutes. Delish.

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Gregory's Mom

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Reviewed: Aug. 26, 2009

This is a GREAT recipe! I used macaroni and a combination of canned chicken and frozen, grilled chicken. I also added a can of peas and seasoned with Lawry's. Great homestyle cooking, very rich and creamy. Will definitely make this again, incorporating mixed vegetables and mushrooms. Thanks for this recipe!!

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MEWalk

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Reviewed: Aug. 11, 2009

SO good. I made it with a rotisserie chicken from the store. Otherwise I followed the recipe, only I used half the ingredients. My husband and I ate almost all of it!

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donna

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Reviewed: Jul. 27, 2009

This was excellent. I sauted diced raw chicken breast (4 boneless, skinless breasts) in butter and extra virgin olive oil with some garlic powder. I used two cans of cream of chicken soup (little unsure of this as the directions were not real clear) and I accidently put all three cups of shredded cheddar into the mix. I then sprinkled just about a half cup of shredded cheddar over the top. It came out perfect in 30 minutes with a crunchy cracker topping. Will definitely make it again. Great idea for a potluck!

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Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

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Reviewed: Jul. 9, 2009

This was FANTASTIC! I reduced the sour cream (because I didn't have enough), and used a mexican blend of cheeses (that's what I had in the fridge), and it still turned out great! I think I'll add a little milk next time, to make it a little more creamy. Thanks for sharing this recipie!!

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MomOf3

Cooking Level: Intermediate

Home Town: Canby, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 29, 2009

We loved this recipe! This is a good way to use up leftover chicken. I added some cut up celery to the onion and sauteed it, then added some chicken boullion. It helped to make it more moist. Also, the best thing about this was the addition of sour cream. Makes it creamier and moist mixture. Will keep this recipe as one of our favorites!

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JUNECOOKS

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Reviewed: Jun. 27, 2009

This was very good and easy to make! I was a little confused by the recipe and wasn't sure if I should add 1 can each of cream of chicken and cream of mushroom (to make 2 cans) or to add 2 of each...I finally decided on 2 of each. I also used a little more cheese than called for, and just dumped in a full 12 oz. bag of whole wheat egg noodles. I used light sour cream, soup, crackers, and cheese, and omitted the butter (using butter-flavored cooking spray) when cooking the onions. My boyfriend and I thought it was very tasty, and I'll definitely make it again!

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

Bland. Bland, bland, bland. I wish I'd added more than just pepper. We all ate it but we didn't really enjoy it. I think with an extra sharp cheddar, some spices and elbow macaroni, this would be better. I probably won't make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 4, 2009

Very tasty and easy! Instead of bland canned chicken I used a pre-roasted and seasoned chicken from the grocery store. Needed to bake an extra 15 minutes so the noodles were completely cooked. Make sure you cover all the noodles with the sauce otherwise they'll be crunchy.

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Kimberly

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Temecula, California, USA

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Reviewed: Mar. 30, 2009

This was very good. I used fresh cooked chicken instead of canned, and also cheddar soup instead of mushroom. Overall very tasty will be making this again.

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