Chicken Noodle Casserole I

Chicken Noodle Casserole I

Meat and Poultry Chicken Chicken Breasts Pasta

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Servings per recipe: 6
Calories per serving: 542
Preparation time: 30m
Total cooking time: 1h


  • 4 skinless, boneless chicken breast halves
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter


  • 1   Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  • 2   In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  • 3   Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  • 4   Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Nutrion facts:

Total Fat 34.2g 53%
    Saturated Fat 18.0g  
Cholesterol 133mg 44%
Sodium 895mg 36%
Potassium 283mg 8%
Total Carbohydrates 35.5g 11%
Dietary Fiber 0.9g 4%
Protein 23.3g 47%
Sugars 2g  
Vitamin A 856IU  
Vitamin C 0mg  
Calcium 79mg  
Iron 3mg  
Thiamin 0mg  
Niacin 12mg  
Vitamin B6 0mg  
Magnesium 38mg  
Folate 73mcg