Recipe by Charisa Fleming
"This is a great one-dish meal that's delicious and filling."
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
boneless chicken breast halves, cooked and cubed
1 (16 ounce) package
wide egg noodles
1 (15 ounce) can
1 (10.75 ounce) can
condensed cream of potato soup
1 (10.75 ounce) can
condensed cream of broccoli soup
ground black pepper
shredded Colby cheese
This is a good recipe and is really easy to make. I only used 12oz of noodles (16oz just sounded too much) and I mixed in sharp cheddar cheese instead of sprinkling it on top. YUM. I still think it needs another spice to liven it up a little but I'm not sure what. Regardless, I still make again and maybe in future, will try to find the spice it lacks.
This was ok,it came out dry I thought there were too many noodles. My husband was not crazy about it. If I did make it again I would use 12oz. of pasta and mix in 1 cup of the cheese instead of putting it all on top.
I used cheddar cheese, and peas instead of mixed veg. everyone wanted seconds, very yummy, i will make it again.
I made this when I had almost no groceries in the house. I used 3 cans of cream of mushroom soup. Cooked the chicken in the microwave. Used 12 oz. of cooked noodles and sharp cheddar. Had to use water instead of milk and my husband still called it keeper. I did cut the pepper down to a 1/4 teas. and salted the water I cooked the noodles in.
As a college student, I didn't have exactly the right ingredients so mine came out a little bit different. This was definitely easy to make but a little on the bland side. My boyfriend and I kept saying that there was something missing. Instead of using egg noodles I added in rigatone noodles, but as a reviewer said before there were a lot of noodles in this dish...I would definitely use a little less.
This was very tasty. I used just the frozen brocolli and some condensed mushroom soup instead and used a little poulty seasoning and cumin on the chicken and a 1/2 cup of parm and 1 1/2 cups chedder and mixed in. Came out great!
We liked it. I added another can of cream of potato, because it seemed a little dry. My family would have prefered something other than the broccoli, so next time I will try more mixed vegetables. I thought it was very easy to make, because I usually do everything from scratch.
This is perfect comfort food for me. I've made it a half dozen times and the only thing I change is that I halve the salt and pepper. The amount of noodles is a preference thing, so just add them slowly, stir and judge for yourself. I probably use 3/4 of a bag, but it varies. I've made this for people in grief and/or recovering from surgery, and it's always a hit. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Noodle Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a terrific weeknight casserole.
See how to make a creamy baked chicken and broccoli casserole.
See how to make the ultimate one-dish broccoli and rice casserole.