Chicken Noodle Casserole I Recipe

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Most Helpful Positive Review

Jan 26, 2007

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.

—BOBOBEARZOE

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Most Helpful Critical Review

Feb 10, 2011

Ok, there are so many good reviews on this, but everyone is adding to it or changing the recipe. I made it as is, thought it was kind of bland, so did the rest of my family. Also, 4 chicken breasts seems like a lot for a fairly small casserole? Sorry, just wasn't worth all the work to get it in the oven. Everyone needs to make the recipes as is and rate them that way.

—dulike26

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1,417 Ratings

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Mar 04, 2008

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!

—pam

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May 28, 2003

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

—GINNYG

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Sep 23, 2003

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.

—Cam3925

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Oct 22, 2006

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...

—LEMURNANDY

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Dec 17, 2003

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.

—CHEANNE4

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May 28, 2003

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!

—numnum

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Nutrition

Calories
542 kcal
27%

Carbohydrates
35.5 g
11%

Cholesterol
133 mg
44%

Fat
34.2 g
53%

Fiber
0.9 g
4%

Protein
23.3 g
47%

Sodium
895 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Noodle Casserole I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 542
Calories from Fat: 308

% Daily Value *
Total Fat 34.2g 53 %
Saturated Fat 17.7g 89 %
Cholesterol 133mg 44 %
Sodium 895mg 36 %
** Potassium 283mg 8 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 0.9g 4 %
Protein 23.3g 47 %
Sugars 2.3g
Vitamin A 17 %
Vitamin C < 1 %
Calcium 10 %
Iron 32 %
** Thiamin 36 %
** Niacin 89 %
** Vitamin B6 15 %
** Magnesium 13 %
** Folate 40 %

* 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.