Chicken Noodle Casserole I Recipe -
Chicken Noodle Casserole I Recipe

Chicken Noodle Casserole I

Recipe by  

"It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2008

This is a great casserole! I used a store bought rotisserie chicken, 1/4 cup of condensed milk in place of the water, wide egg noodles cooked in chicken stock, frozen garlic broccoli/carrots and topped with a sprinkling of crushed garlic cheese croutons. As always seasoned to my taste and added extra mozzarella. Thanks for the recipe!

Most Helpful Critical Review
Jan 19, 2010

followed recipe and it seemed like it was missing something. It was kinda weak on flavor. It was good though. I think a different type of pasta would be better also, maybe like a shell type

Oct 04, 2003

This is an AWESOME dish. The entire family loved it. I used wide egg noodles and cooked them in the chicken broth as suggested. It tasted great. Have already made twice and will be making again.

Jan 14, 2013

Yummy! So easy to do especially if you make the chicken ahead of time. I cooked the chicken the day before in the crock pot with a lot of seasonings. The leftovers were awesome.

Jun 23, 2003

My whole family loved this recipe! I used milk instead of water, and added thyme and poultry seasoning. So simple, yet delicous.

Mar 18, 2010

this is pretty basic and easy. I didnt add any salt due to the fact the soups contain high levels of salt already (I used low salt soup) Also, I added frozen peas and carrotts and some cooked brocoli and canned mushrooms to add to the flavor, not to mention to add some color. Came out AWESOME...served with fresh freech bread...thanks and I hope you don't mind me changing it slightly!!!!

Mar 10, 2008

My family really liked this. There were no leftovers. Used milk instead of water, even added a little extra milk. Used egg noodle and added diced carrots and celery when I cooked the noodles. Also added a couple of spoons of sour cream. A hit at my house.

Feb 14, 2008

Mmmm! Yummy! Definitely season this to your tastes. I cooked 2 huge chicken breasts in a bit of olive oil with garlic and pepper. This gave the entire casserole a great flavor. I omitted the salt; canned soup is salty enough anyway. I also added 2 cups of frozen mixed veggies. Thank you!


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 45.1 g
  • 90%
  • Sodium
  • 884 mg
  • 35%

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

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