"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." — Daniele Mazzei
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3 1/2 pounds
skinless, boneless chicken breast halves
1 (8 ounce) package
wide egg noodles
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
crushed buttery round crackers
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 olive oil and add creole seasoning, salt, and pepper to taste. Needs seasonings or it will be bland!
2. Boil 16 oz. egg noodles. Drain and return to pot. Add cream of chkn, cream of mshrm, and 7 oz sour cream. Mix in chicken and onion/peppers. Add salt and pepper to taste. Mixing in the chicken instead of adding it to the top keeps it moist.
3. Put in a baking pan and top with Ritz and butter combo (minus the sour cream).
Do all that and this is a fantastic dish!
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 will add veggies and MORE liquid...maybe another can of soup or chicken broth. Also not so much chicken! It had too much meat and not enough noodles.
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 casserole instead of into the crumb mixture. For the seasoning, I used some dried herbs, dry mustard, a little curry, and black pepper. Also added sauteed mushrooms and frozen mixed veg. A lot of changes, but that's the way I cook -- look for a basic recipe and improvise. I think this is a very good basic recipe.
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 vegtables which added a ton of color and texture to the dish. I skipped the sour cream and only used half the cracker topping. It was just right. We will make this many more times and would be great if you need something for a potluck. My husband thought is was like a chicken pot pie with noodles. YUMMY!
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 onion chopped while that was cooking I sprinkled about 1 tsp of garlic powder on the mixture. when that was done I mixed everything together in a large mixing bowl...I also added a bag of frozen mixed veggies. *** the one thing I noted in the recipe is that it calls for seasoned salt but it does not tell you when to add it in I added it to everything in the mixing bowl***
It was a little bit of work...but worth it, I will definetely make again. Thanks!
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 topping. The casserole is very creamy and had good flavor. I used two chicken breasts and still thought I had too much meat and not enough noodles. Next time I will probably use one chicken breast and the same amount of noodles. I think it is a good basic started and you should feel free to experiment with extras.
Delicious added some Durkee onion rings to the body of the dish and to the crackers on the top.
It was good but not so good that I would make it again. It seems like the sour cream should have been mixed in with the other ingredients instead of the topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Casserole Mississippi
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 341
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