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Chicken & Egg Noodle Casserole Recipe
Chicken & Egg Noodle Casserole Recipe photo by Taste of Home

Chicken & Egg Noodle Casserole Recipe

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4.5 13
Publisher Photo
After a fire at my friend's home, my heart broke for her and her family. Bringing over this casserole was the one thing I could think of to help her out in a tiny way and let her know I was thinking of her and her family. —Lin Krankel, Oxford, Michigan
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 6 cups uncooked egg noodles (about 12 ounces)
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breasts
  • 1 cup crushed butter-flavored crackers (about 20 crackers)
  • 1/4 cup butter, melted

Nutritional Facts

1-1/4 cups equals 446 calories, 22 g fat (10 g saturated fat), 107 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  2. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly. Yield: 8 servings.
Originally published as Chicken & Egg Noodle Casserole in Taste of Home November 2013

Nutritional Facts

1-1/4 cups equals 446 calories, 22 g fat (10 g saturated fat), 107 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 2 g fiber, 23 g protein.

Reviews for Chicken & Egg Noodle Casserole

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 12, 2016

"Ratings are based on following the recipe letter for letter but it's often necesary to cook based on what's in your kitchen at the time so, sorry for that! This sounded like a great basic recipe so I gave it a shot with some changes. Sub cream of mushroon for cream of chix and added small can of mushrooms and 1 cup frozen peas. Based on other reviews I also added 2 Tbs dried minced onion, 3/4 tsp garlic powder and 1 Tbs "Better Than Bouillon" roast chix base (eliminate the salt in recipe) and completed recipe as written. This was fast, easy and YUMMY so thx, Lin, for the great basic recipe! Even my husband liked it and my "Grands" will Love it as well! Deserves 5*'s if I can still rate it."

MY REVIEW
Reviewed Jun. 7, 2015

"I modified this recipe by adding broccoli and dried minced onion, and reduced the amount of noodles. I also used seasoned bread crumbs in place of the crackers. It turned out great. Would like to try it again with the crackers on top next time."

MY REVIEW
Reviewed Apr. 28, 2015

"I cut the recipe in half since I was just feeding me and my husband but I used the full amount of crackers and melted butter. I added more salt, pepper, garlic powder and chicken powder. (As everyone has said, It definitely needed more spice.) It was very good. I will make it again."

MY REVIEW
Reviewed Mar. 12, 2015

"I walked into this recipe knowing it was pure comfort food. I agree with the other reviews though that it needed to be more spiced and made as written, is a bit bland. I did add almost twice as many crackers on top, so that was a yummy addition. I would make this again for perhaps a potluck or group dinner, as I think most would enjoy!"

MY REVIEW
Reviewed Feb. 23, 2015

"This turned out really well. My daughter didn't even complain! The crushed crackers on top really added to the texture. Will be making this again."

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