Chicken and Noodle Casserole Recipe

January 28th, 2015 by Amanda with 8 comments


I have been inspired by my new kitchen to try and find some new recipes for the family.  Since it’s been so cold I have been wanting warm comfort foods!  This one was a hit!  I am still craving it today!!  YUM!


Recipe makes 6 very LARGE servings
  • 4 skinless, boneless chicken breast halves

  • 1/2 a package of egg noodles

  • seasonings to taste – I used Wild Tree Rancher Steak Rub and Onion Onion Blend

  • ground black pepper to taste

  • Shredded Mild Cheddar and Mozzarella Cheeses
  • 1/2 cup butter

  • Diced Carrots and Celery, would be good with peas too!  I didn’t have any but plan to add next time!


  1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and cut into squares or small pieces.
  2. Cook 1/2 bag of noodles as directed on package
  3. In a separate bowl, mix together mushroom soup, seasonings, diced veggies. Gently stir together cream soup mixture with the diced chicken.
  4. Strain noodles once cooked and put in a 2 quart baking dish.
  5. Scoop in Soup, Chicken, and Veggie mixture and fold in with noodles.
  6. Sprinkle shredded cheeses of your choice over top – I did very little maybe a 1/2 cup total.
  7. Crush (I used a 1/2 sleeve) Ritz Crackers in a Ziploc bag
  8. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  9. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
  10. I served this with mini corn breads.
  11. ENJOY!!!!

Please share any of your casserole recipes below.  I am looking for a good Chicken and rice one next!