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Chicken Noodle Soup Casserole

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

 
When I stumbled upon 4littlefergusons’ comforting recipe for Chicken Noodle Soup Casserole I knew I had to make it, especially since I was nursing my boyfriend back to health after a ski accident-induced shoulder surgery. Nothing says “get well soon” like a big pot of chicken noodle soup, and this casserole piqued my interest with the addition of yummy angel hair pasta, a creamy sauce and a buttery cracker topping.

So I gathered my ingredients and got in the kitchen. The whole cooking process took about an hour and afterwards, my house smelled just like Grandma’s as I lifted this heavenly golden casserole out of the oven. It’s comfort food at its finest and I think, just what the doctor ordered.

Here are the ingredients you need for success!

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

The ingredients are pretty standard to what you need for regular ol’ chicken noodle soup, except of course the Ritz crackers. Oh, Ritz crackers. Where have you been all my life?

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Start by cooking the chicken breasts in boiling water with a little salt and a drizzle of olive oil. This should take about twenty minutes.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

When they’re done, drain them and let them cool on a plate while you prep the rest of your ingredients!

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Cook your pasta in another pot of boiling water. Tonya said she used angel hair so that’s what I used, too! Angel hair is by far my favorite pasta.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

After cooking your pasta, your chicken should be cool enough to handle so chop it into ½ inch dice and then set aside.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Then, chop your carrots …

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

And your celery.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Dice your onion, too.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Melt four tablespoons of butter in a large skillet and sauté the carrot, celery, onion along with two minced cloves of garlic together for about six minutes, or until the onion has turned soft and translucent.

Your house should smell amazing right about now!

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

When the veggies are soft, add one can of cream of mushroom soup to the mix.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Plus one can of cream of chicken soup.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

And a half cup of sour cream! I used reduced fat to lighten everything up a bit. Stir everything together to create a yummy, thick sauce and season with a little salt and pepper if you like.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Add the cooked pasta, dried parsley and diced chicken to the pan and toss it all together.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Then transfer everything to a greased 9 x 13 inch casserole dish and bake at 350ºF for 30 minutes, or until bubbly.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

Now here’s the best part! When the timer goes off, pour on a whole sleeve of buttery, wonderful Ritz Cracker crumbs and continue baking for five to ten more minutes.

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

The casserole will smell delicious and be golden brown when it’s done!

 
 
 
Tasty Kitchen Blog: Chicken Noodle Soup Casserole. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Tonya of 4 Little Fergusons.

 
We immediately dug in and couldn’t believe just how delicious this simple casserole was. Adam and I both agreed that the texture of the Ritz Cracker crumbs absolutely made this dish complete, and I didn’t hesitate to serve up seconds (for dinner and breakfast the next morning!).

Thank you Tonya for sharing this classic, comforting recipe. It’s definitely going to be a staple in my house from now on! (If you want to see just how cute those 4 little Fergusons are, head over to her blog.)

 
 

Printable Recipe

Chicken Noodle Soup Casserole

See post on 4littleFergusons’s site!
4.43 Mitt(s) 39 Rating(s)39 votes, average: 4.43 out of 539 votes, average: 4.43 out of 539 votes, average: 4.43 out of 539 votes, average: 4.43 out of 539 votes, average: 4.43 out of 5

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Difficulty: Easy

Servings: 8

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Description

Chicken noodle soup reminds me of being sick. However, I love the flavors and this casserole was the perfect solution to my dilemma! It really hit the spot on a cold winter evening, and my kids gobbled it up!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • 12 ounces, weight Egg Noodles (I Prefer Angel Hair)
  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Pressed
  • ½ cups Carrots, Chopped
  • ½ cups Celery, Chopped
  • ¼ cups Butter
  • 1 can (10 Oz. Size) Cream Of Mushroom Soup
  • 1 can (10 Oz. Size) Cream Of Chicken Soup
  • ½ cups Sour Cream
  • Salt And Pepper, to taste
  • 1 Tablespoon Dried Parsley
  • 1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

Preparation Instructions

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done, about 20 minutes.

Cook the noodles in boiling water according to package instructions.

While the noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots and celery.

In a pot saute onion, pressed garlic, carrots, and celery in the butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.

Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.

Bake at 350F for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

102 Comments

Comments are closed for this recipe.

anotherlisa on 3.4.2011

love this idea.
just wondered, why not cook the pasta in the water just used for the chicken? we’re very careful to conserve water here, and it deepens the flavor of the pasta – bonus.

Tracy in SW WA on 3.4.2011

It certainly looks yummy and easy – but I have a question (or two).

I seem to be seeing quite a few ‘casserole’ dishes recently that have a similar construction: Cook stuff on the stovetop then put it in the oven. If everything’s already cooked and hot, why bother putting it in the oven? More energy used, more time to wait, another dish or two to wash.

Am I missing something magical here, or is it a case of cutting of the end of the ham?

amy on 3.4.2011

Saw this yesterday, went home last night and cooked it!
GREAT dish!

Barely any left for my lunch today!

Everyone enjoyed this dish and it will definitely become a go-to dish for our household.

Mandy on 3.4.2011

Mmm. We call this Chicken Cheddar Spaghetti in my house because I add cheese before the crackers. Mmm so good! I’m a big casserole person…single working mom, blah blah blah. Casseroles in the freezer on sunday, homecooked meals throughout the week. Cream of chicken and Cream of mushroom soup is ALWAYS on my grocery list. Now Campbells has a combined one..Cream of Chicken and Mushroom. Bout time! :)

carrie on 3.4.2011

I made this for dinner last night– everyone loved it!

tucsonsue on 3.4.2011

I made this last night. Unfortunately, I had to leave and go to a meeting and when I got home it was all GONE!!

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warmvanillasugar on 3.4.2011

Awesome idea for a casserole. My 4 year old self is jumping for joy!

ChristyK on 3.4.2011

Saw this yesterday and made it for dinner last night. Super-easy and very yummy. My whole family liked it and my 16 year-old commented that it tasted like chicken noodle soup BEFORE I told her what it was called! :)

Would be a great dish for a potluck.

Happy When Not Hungry on 3.4.2011

This looks delicious! I haven’t had a casserole in a long time. Def time for me to make one and this is the perfect recipe!

Lizz @ Leading the Good Life on 3.3.2011

Yum! I had to run home and make a vegetarian version of this! :)
http://www.leadingthegoodlife.net/2011/03/03/un-chicken-noodle-soup-casserole/

Jane on 3.3.2011

Had most of the ingredients, so fixed it for supper. Instead of celery, green pepper. Instead of sour cream, spinach dip. Instead of angel hair, bow tie. Got rave reviews from the family. Delicious. Thanks.

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Shannon on 3.3.2011

I had to print this one! It looks so yummy.

Lisa (Dishes of Mrs. Fish) on 3.3.2011

Love comfort dishes like this!

Baking 'n' Books on 3.3.2011

This looks great! I’m definitely more of a casserole girl versus soups. Never could get into soups.

But did you list how much pasta goes in it?? Or am I missing it?…

Margie on 3.3.2011

I have it in the oven right now! I do have a question, though. I sauteed for a good 5 minutes – until the onions were falling apart, really – but the carrots are still very crunchy. Will they soften up during the 30 minute cooking time?

Jesse on 3.3.2011

what a great variation on an old favorite. i always love chicken noodle soup.

junemoon on 3.3.2011

Jenna, that recipe sounds and looks very yummy and comforting. I’ve printed it out and will certainly give it a go as I think my grandkiddos (and me) will absolutely love it.

Jenny on 3.3.2011

I love the step by step you did:) Your pictures are great! I’ve already shared this recipe!

Betty on 3.3.2011

WOW! I can hardly wait to try this delicious sounding recipe. I love chicken soup & a casserole with it as a base sounds wonderful. I’ll have to invite someone over to share it with.

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leahtbug on 3.3.2011

This looks amazing and very simple. I think you could dress it up or down as needed. I am also going to make this only put it into 2 dished and freeze one without the topping for a later meal. I also think another good topping would be crushed french fried onions or Panko crumbs with a little parm! Great, I love this kind of stuff.

Cassie on 3.3.2011

I think I’ll be making this very soon!

TinaFromTexas on 3.3.2011

Chicken noodle soup is my favorite food ever! Seriously! I would pass up chocolate cake for chicken noodle soup. And now a casserole form too? Heavenly! Thanks for sharing!!

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Clabbergirl on 3.3.2011

Jenna, dude! Where is the onion dicing photo?

Teri on 3.3.2011

I do believe this will be on the menu at my house Very Soon!!

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mzsnapcup on 3.3.2011

That looks so good. I’d like to dig into a plate of it right now! :)

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MrsBailey on 3.3.2011

Oh yum. It’s SO COLD in Alberta right now…this will be perfect for supper this weekend.

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briana on 3.3.2011

This is such a great alternative to chicken soup! Looks fantastic!

Maria on 3.3.2011

Classic comfort food! Love it!

Adriana of az on 3.3.2011

I’m making this for the next church meeting this month. Yummm…

up a green tree on 3.3.2011

Why does this look like ree’s hand dumping the mushroom soup.
Tacky old blue cracking nail polish. ????????

Normajean on 3.3.2011

Perfect timing! Been feeding my hubby soup for a month now, he’s recovering from disk surgery that left his throat a mess–he’s graduating to more food-like meals. This is a great transition!!

Cyndi on 3.3.2011

I’ll for sure be making this while my daughter is home from college for spring break!!!

Alexandria on 3.3.2011

Um, yummy. This is so up the alley of my boyfriend, and also his family (who has a newborn and always appreciates anyone else cooking for them!). I’m definitely making this soon!

Sarah B on 3.3.2011

YUM! That looks awesome.

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strandjss on 3.3.2011

Oh Yummy! I love chicken soup – I love casseroles – I know I’ll love this.

When I had my 3rd baby (many years ago) a kind lady from church delivered a heavenly dish called Chicken and Noodles – I’ve lost the recipe and have been yearning for it. This sounds similar.

Thanks

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mnheather on 3.3.2011

This looks delish! I wonder how it would be with a thick noodle – like Reames?

And as I’m not a fan of Ritz crackers, I usually crush up some plain old saltines, and brown them in a sauce pan with a couple of tablespoons of butter, and use that for a topping on my hot dishes – yum!

kate on 3.3.2011

I make this sometimes also, but I tend to boil the carrots some to make them tender and cut into smaller pieces. My husband likes chopped black olives in his (i don’t care for olives). I like to put a can of drained diced tomatoes in the casserole as well. I also top with lots of shredded cheese and then sometimes I use crackers, sometimes I used crushed up seasoned croutons. Yummy!

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4littleFergusons on 3.3.2011

Thanks for the shout out Jenna! I sure appreciate it. :)

becky on 3.3.2011

I make a casserole very similar to this one, only is also has bacon in it – very yummy!

Laurie O. - WI on 3.3.2011

This looked yummy. I will be adding it to the “Comfort Food” section of my recipe file. Thank you EatLiveRun for posting this.

Diane on 3.3.2011

I can can definitely see (and taste) this in my near future….

Jessica @ How Sweet It Is on 3.3.2011

Oh comfort food! This looks incredible.

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Emily D. on 3.3.2011

Wow this looks good! Might try it this weekend!

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mcollins on 3.3.2011

I want to eat this right now!

Amy | She Wears Many Hats on 3.3.2011

I need this in my life.

Today, tomorrow and always.

Thanks for featuring it Jenna!

Cheryl on 3.3.2011

Sounds wonderful.

SandyRobarts on 3.3.2011

This is my go to recipe when there is a new mama that needs supper or a dish to take for lunch after a funeral. Sometimes I just make it for us. Except for maybe the most snobbish of gourmet cooks or a vegetarian, everyone loves this casserole. It is the last word in comfort food.

Magsie on 3.3.2011

That looks so good. And it seems simple enough that maybe even I could make it! :)

Mandy on 3.3.2011

Wow sounds amazing and oh so simple!! Sounds like a good recipe for the kids to enjoy also!! Think I’ll be making this for dinner tonight!! :)

ClovenHoofedHeifer on 3.3.2011

Oh my gosh!! We’re having this tonight! Thanks for the recipe and great photos.