Chicken Casserole Mississippi

Chicken Casserole Mississippi

"I learned how to make this while I lived briefly in the great state it's named after. Quite an interesting dish. It's creamy, has good chicken flavor, and is topped off with a crispy crust."
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Ingredients

55 m servings 842 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 842 kcal
  • 42%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 71.1 g
  • 142%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  2. Cut the chicken into bite size pieces. Place the chicken and onion into a large nonstick skillet and sprinkle with seasoning salt. Cook over medium heat, stirring occasionally, until chicken juices run clear and onion is transparent, 5 to 10 minutes.
  3. Prepare the egg noodles according to package directions. Combine the chicken and onion mixture, soups, and noodles in the prepared casserole dish and toss to mix together evenly. Crush the crackers in a medium bowl. Stir in the butter and sour cream. Mix thoroughly and spread over the chicken mixture.
  4. Bake in preheated oven until the top is golden brown, about 30 minutes.

Reviews

Read all reviews 156
  1. 208 Ratings

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Most helpful positive review

This is a good basic recipe. I read the reviews and modified as follows: 1. 1/2 diced onion, 1/2 diced bellpepper, 3 diced chicken breasts - saute those 3 ingredients in a few tablespoons of ol...

Most helpful critical review

I think the recipe was misprinted. It was TOO DRY so maybe it should of said "add sour cream to the chicken mixture", instead of topping. I will not make again like the recipe indicated but wi...

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This is a good basic recipe. I read the reviews and modified as follows: 1. 1/2 diced onion, 1/2 diced bellpepper, 3 diced chicken breasts - saute those 3 ingredients in a few tablespoons of ol...

Yummy. I used 2 lbs of chicken and 16 oz of noodles to better suit our tastes. I used low sodium soup, low fat sour cream, and reduced fat Ritz. I mixed the sour cream into the body of the cas...

I think the recipe was misprinted. It was TOO DRY so maybe it should of said "add sour cream to the chicken mixture", instead of topping. I will not make again like the recipe indicated but wi...

This was a HUGE hit at my house. I read the reviews and did make a few changes. You must add milk to this or it will be too dry. I will add even more milk next time. I also threw in frozen mixed...

OK, I made some changes to the recipe...I used low fat soup, fat free sour cream, and low fat towne house crackers (a sleeve and a half). I used 6 boneless breasts of chicken cubed and a whole...

Delicious added some Durkee onion rings to the body of the dish and to the crackers on the top.

This was good. Made a lot of mess though. I added the mushrooms and broccoli others suggested. I also didn't pay attention and ended up adding the sour cream to the casserole rather than the ...

We like this one I put some veg, in it we realy liked that also more cheese

This is a great recipe, using the suggestions in the reviews. The leftovers are great too! We all could eat it-my 85 yr old Dad, my husband and my teenagers. Thank you!

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