I added several items because as written looks a little bland. I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 tsp. of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.

This is a new favorite for us! It is easy to throw together on a weeknight, and it's a hit with everyone in my family, including my picky pre-teen. I have made this both the "fattening" way, and using the lower-fat soups & sour cream, and either way it comes out delicious. (My husband actually preferred the flavor of the lower-fat version!) The only thing I usually add is a small can or two of mushrooms, or maybe some peas. I have also substituted regular bread-crumbs for the topping with good results.

This casserole is wonderful! The only thing different I did was add a little chopped broccoli. Definately a keeper...

This was incredible! I couldn't help but tweak it a little since there was such great opportunity for flavor enhancement. I sprinkled the chicken w/ kosher salt & fresh grnd pepper and spinach & herb seasoning that I get from Tastefully Simple...but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded chedder and cracker crumb mixture. WOW! My husband ate 3/4 of the casserole and my children LOVED it! A definate add to the rotation! Thanks!

Yummy! Even better the next day. I read the reviews here and made some modifications: sauteed diced carrots and celery with the onions, added a whole large can of mushrooms, cut the butter to 1/2 and increased the cracker crumbs to 1 1/2 cups. I cooked it in my pampered chef lasagna pan.

Awesome Recipe! A few alterations I made: I addded 1/2 pkg Mixed Veggie (frozen) and 1/2 bag frozen broccoli and 1/2 bag of frozen Onions & Bell Peppers (seasoned Blend) that I cooked along with the pasta. btw-I also put minced dry garlic, Italian Seanings,and Garlic-Salt-Pepper in the water when I boiled the chicken and then used that same water to cook the veggies and pasta. I didn't measure it, just dumped some in the water to taste. It worked out very well! BUT THE BEST ITEM--I had no ritz crackers, but I did have one package of the Parmesan Crusted Shake N Bake and a little over one cup of plain breadcrumbs that I mixed together and used instead of the crackers and butter. It was incredible!!! That Shake and Bake/Bread Crumb mixture gave it a little extra oomph...

This was very creamy and good! Because my BF doesn't like 'shrooms, I left out the mushroom soup and used 2 cans cream of chicken. To save some fat and calories, I used FF sour cream and sprinkled seasoned bread crumbs on top instead of the crackers and butter. But I think it would be fine without any sort of topping. The casserole definitely needs a veg added though. My BF said it tasted similar to chicken alfredo and suggested adding broccoli next time, which I think is a great idea!

I made these modifications. Stewed some bone in chicken breasts with celery (with leaves) carrots, bay leaves, rosemary, thyme, sage, parsley. Used same broth for noodles. Did not add salt as cream soups already ahve a ton of salt. Seasoned the dish with rosemary, thyme. Used stewed carrots and celery, added peas, 1/2 c sharp cheddar cheese aND 2 cans c of mushroom soup as I had no chicken soup. Family devoured it. Much easier than making chicken and dumplings or other chicken and noodles, I prepared it 12 hours ahead and it was not soggy.

I have made this recipe twice. I add some sauteed onions and garlic powder and use about 12oz of egg noodles. This is a very flavorful casserole and the leftovers are yummy too! This will be a terrific meal to take in frozen form for a new mom, etc. Great family food!

Wow! This is a delicious recipe! Big hit with the husband! We ended up having it 3 weeks in a row! The only modifications I made; 3 chicken breasts instead of 4 (that's how many I had), extra noodles 7-8 oz. to make up for the chicken, some garlic powder, and I soaked some minced onion and added them along with some chopped carrots, and extra crackers. The extra noodles and onions are great! You could add almost any veggies to this...can't mess it up! Yum!