Chicken Noodle Casserole I


Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, half and half, and a cracker crumb/parmesan topping.

Modified from: Chicken Noodle Casserole I

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45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a large bowl - dump the chicken breast, cans of soup (cream of broccoli ok for one of the soups as substitution), can of mushrooms. (4 chicken breasts - cooked in water for 12 minutes can be used in place of canned chicken) Reserve water to cook noodles in! Otherwise cook the wheat noodles in water with a TBSP of vegetable or chicken bouillon - from Costco. Drain. (I was out of onion and fresh garlic so used the dehydrated kind in the water with the noodles - worked great!) Add to soup mixture. Add 1/2 bag frozen veggies and season with salt and pepper. Mix gently. Place in a 2 quart baking dish. Melt butter in the microwave and add 1 cup crushed wheat Ritz and the Parmesan cheese. Mix and then place on top of the casserole.
  2. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.


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