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Chicken Noodle Soup Casserole

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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Level: Easy

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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

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.

19 Comments

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Avatar of Meg

Meg on 10.28.2012

I made this tonight, but I used 16 oz of noodles instead of 12. It wasn’t quite as creamy as I was expecting, but it was because of my own mistake! I highly recommend this still! My boys gobbled this up. I couldn’t believe over half of it was gone in under 20 minutes. This is definitely going into my rotation.

Avatar of allieyum

allieyum on 6.28.2011

I tweaked it a little bit:
-instead of just carrots, I used Trader Joe’s Organic Frozen Foursome (carrots, peas, corn & beans)
-instead of sour cream, I used Fage 0% yogurt and 2 Tablespoons of reduced fat cream cheese
-reduced Ritz, used Panko breadcrumbs mixed with dried parsley and a drizzle of olive oil
to top
-used whole wheat noodles

Avatar of darscreations1

darscreations1 on 5.9.2011

My daughter made this for us and it was so good. Tonight I am going to make it, but I am going to use left over turkey I think that it will be good with that also. I will let you know how it turns out.

Avatar of atlantalifelovefood

atlantalifelovefood on 3.24.2011

This was so yummy! I split it and baked half in a 9 inch pie pan and froze the other half for later. I can’t wait to eat the other half next week. I did add about a 1/4 c of chicken stock as it seemed a little dry, but all in all DELICIOUS!

Avatar of janemc

janemc on 3.15.2011

We really enjoyed this! Prep time was way longer than 10 minutes. It came out very dry though, not sure what I did wrong, but I will definitely try it again.
Thank you!

39 Reviews

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Avatar of Heather

Heather on 11.28.2012

The flavors were good, but a few things seemed off in the recipe. I decided to use the angel hair, so I weighed out 12 oz. dry on my scale. Cooked, it was way too much pasta. I only used about half of it and yet the casserole still was not saucy enough. And I had read the reviews mentioning the casserole seemed dry and had added almost a soup can of milk. I would’ve liked to have a measurement for the chicken breasts.

Avatar of teag98

teag98 on 3.20.2012

This was delicious, definitely a keeper! Thanks for sharing!

Avatar of Kay

Kay on 1.6.2012

Both my husband and I enjoyed this recipe. It recieved a “do-over” vote so look forward to making it again soon.

Avatar of KrisG

KrisG on 11.10.2011

Super yummy, most of the kids ate it (that 3 yr old won’t eat anything lately!)

Avatar of finzup

finzup on 9.11.2011

SO good!! Used corkscrew pasta and low fat/low sodium soup and it came out delicious!! Thanks for the recipe!

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