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Chicken Casserole

| March 19, 2018 | 13 Comments

Chicken Casserole

Chicken Casserole recipe, as seen on Taste of Southern.
Step-by-step, photo illustrated recipe for making our delicious Chicken Casserole with egg noodles, Chicken and Mushroom Soup, and topped with buttery crackers. Printable recipe included.

 

Chicken Casserole, slider.
Chicken Casserole recipe.

If you’re looking for a really easy Chicken Casserole recipe, I believe you’ve found it.

This is one of my newest favorite dishes, having tried it for the first time at my nieces house last Easter.

She had invited all the family to her house on that Easter Sunday for dinner and had prepared a ham, this chicken casserole, and several other dishes.

I couldn’t stay out of this casserole once I tried it, and may have gone back for thirds before we all got up from the table. Smile.

Sonia is my older brothers daughter, and a great cook, following in the footsteps of her mother and grandmother. It’s always a treat to have a meal at her house with the family.

It didn’t take long for me to ask for the recipe. It did however take me over a year before I made it to post here on Taste of Southern. I hope you’ll try it and enjoy it as much as I did and still do.

I purchased a package of fresh chicken breasts and cooked them all at one time. I only used three in the recipe below and froze the others to make chicken salad with later.

You could easily use the meat from one of those pre-cooked rotisserie chickens if you’d like. Just remove the skin and bones and you’ll be ready to go.

I like the all white meat of using the chicken breasts, and once you boil them, you use the same broth to cook the egg noodles in. Sonia uses a can of Cream of Chicken Soup and a can of Cream of Mushroom Soup, but you can also find a combination of the two in one can if you look for it.

Ritz crackers, coated in melted butter, are spread over the top of the casserole before you bake it.

This could be made a day or two ahead of time by preparing the dish up to the point of adding the topping. Save that part until just before you bake it.

Casseroles are great for serving at home, taking to potluck dinners at church, or anytime you need a great dish to carry and share with family and friends.

Ready to give our Chicken Casserole a try?

Alright then, let’s head to the kitchen, and… Let’s Get Cooking!

 

Chicken Casserole, you'll need these ingredients.
Easy Chicken Casserole Recipe, you’ll need these ingredients.

I’m using fresh chicken breasts in this recipe. You could easily use one of those pre-cooked rottessire chickens if you prefer. And, while I’m showing a large package of chicken breasts here, I will only be using three of them in this recipe. I’ll freeze the others for later.

 

Chicken Casserole, add water to the chicken in a large sauce pot.
You’ll need a large sauce pot, probably the one you would generally use to cook pasta in.

Place the chicken breasts in the pot and fill it about 3/4ths full with water.

 

Chicken Casserole, add the chicken seasoning.
Add the chicken seasoning.

Sonia’s recipe called for a packet of Knorr Chicken Seasoning, but they didn’t have it at the store I was shopping in. I bought a bottle of the chicken granules instead and used two Tablespoons based on the large amount of water I was using.

 

Chicken Casserole, boil the chicken until done.
Place the pot over Medium heat on your stove top. Bring to a low boil and let the chicken cook until done. This took me 45 minutes from the time I placed the pot on the burner until I removed it. Your cooking time might vary, but this will give you a close idea of the time needed.

I suggest you check the internal temperature of the chicken with a digital thermometer to be sure it’s done. It should be at least at 165F degrees inside.

 

Chicken Casserole, remove chicken and let cool.
When the chicken is done, remove it from the broth and let it cool.

Again, I’m showing 5 cooked chicken breasts here, but I will only be using the smaller three. I’m going to freeze the others for use later. I just wanted to go ahead and cook them all at one time.

 

Chicken Casserole, remove and reserve one cup of the broth.
Remove and reserve one cup of the broth from the pot you cooked the chicken in. Set this aside for later.

 

Chicken Casserole, add the egg noodles to the broth.
Place the egg noodles in the remaining broth and let them cook according to the directions on the package. This took about 8-10 minutes for me.

 

Chicken Casserole, place crackers in a plastic bag.
While the egg noodles are cooking, place a sleeve of the crackers in a ziplock type plastic bag.

 

Chicken Casserole, crush the crackers.
Use one of your soup cans and crush the crackers.

You will need two cups of crushed Ritz crackers. I crushed one full sleeve, then about 12 more crackers from another sleeve. Set these aside for now.

 

Chicken Casserole, butter your baking dish.
Butter your baking dish.

You’ll need a large dish, about 9×13 inches in size. Rub the bottom and the inside of the dish with a thin coat of butter.

 

Chicken Casserole, shred the chicken.
Use your hands to shred the chicken breasts. It may still be pretty hot so be careful.

You could also use a knife to dice or cube the chicken if you prefer.

 

Chicken Casserole, drain the egg noodles when done.
When the noodles are done, empty them into a colander to drain off the broth.

 

Chicken Casserole, add the cream of chicken soup.
You’ll need a very large mixing bowl for the rest of these steps.

Place the shredded chicken in the bowl, then add the can of Cream of Chicken Soup.

 

Chicken Casserole, add the cream of mushroom soup.
Add the can of Cream of Mushroom Soup.

 

Chicken Casserole, add the sour cream.
Add the Sour Cream.

My niece says she only adds about 3/4ths of the container of sour cream as she’s not a big fan of the stuff. I added the full container.

 

Chicken Casserole, add the reserved broth.
Add the cup of reserved broth to the mixture.

 

Chicken Casserole, mix it all together.
Mix everything together with a large spoon until it’s all combined.

 

Chicken Casserole, add the cooked and drained noodles.
Add about half of the egg noodles and stir it well. Then add the remaining noodles, and stir it all together until it’s fully combined.

You’ll have a big bowl of this mixture by the time you’re finished. Smile.

 

Chicken Casserole, spread in the baking dish.
Add the mixture to the baking dish and spread it out evenly.

 

Chicken Casserole, pour the melted butter over the crackers.
Place the crushed crackers in your mixing bowl, the pour the melted butter over the top.

I just placed the crackers in the same bowl I had mixed everything together in, then melted the butter in the microwave.

 

Chicken Casserole, mix well.
Stir the butter and the crackers together until fully moistened.

 

Chicken Casserole, spread the crackers over the chicken mixture.
Spread the cracker crumbs over the chicken mixture.

 

Chicken Casserole, baking time and temp.
Place the casserole in the oven which you’ve preheated to 350F degrees.

Let this bake for about 35-45 minutes until the dish is bubbly hot and the top is lightly browned.

 

Chicken Casserole, remove when done.
Remove the dish from the oven when done. Set it on folded towels to slightly cool.

You’ll want to serve this while it’s warm, so time it accordingly.

 

Chicken Casserole, enjoy.
Enjoy!

 

Print
Easy Chicken Casserole Recipe, as seen on Taste of Southern.com.

Chicken Casserole

  • Author: Steve Gordon
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 - 10 servings
  • Category: Main Dish, Chicken
  • Method: Bake
  • Cuisine: American

Description

Follow our complete, step-by-step, photo illustrated recipe to make this easy Chicken Casserole. We’re using egg noodles, and a combination of cream of chicken and cream of mushroom soup to make the casserole, then topping it with buttery Ritz crackers.


Ingredients

  • 1 package Egg Noodles, – 12oz
  • 1 can Cream of Chicken Soup – 10.5oz
  • 1 can Cream of Mushroom Soup – 10.5oz
  • 1 small container Sour Cream – 8oz
  • 2 cups Ritz Crackers, crushed
  • 1 stick Butter
  • 2 Chicken Breasts, cooked
  • 1 package Knorr Chicken Seasoning, or 2 Tablespoons Chicken Granules

Instructions

  1. Place 8 cups water in a large saucepan.
  2. Add the chicken breasts.
  3. Add the Knorr chicken seasoning to the broth. Stir well.
  4. Bring to a boil, cook until chicken is done.
  5. Remove chicken from broth. Set aside to cool.
  6. Remove 1 cup of broth. Set aside for now.
  7. Place egg noodles in remaining broth.
  8. Cook egg noodles until done.
  9. Dice the chicken breasts or pull apart by hand, then place in large mixing bowl.
  10. Add the can of cream of chicken soup.
  11. Add the can of cream of mushroom soup.
  12. Add the sour cream.
  13. Add the cup of reserved broth.
  14. Drain the noodles, add the noodles to the mixture.
  15. Fold all ingredients together until fully combined.
  16. Pour the mixture into a buttered 9×13 baking dish.
  17. Mix the crushed crackers and melted butter together.
  18. Spread the crackers over the top of the chicken.
  19. Place dish in oven preheated to 350F degrees, bake 35-45 minutes, or until lightly browned.
  20. Enjoy!

Notes

You could easily use a pre-cooked rotisserie type chicken if you prefer. Make the casserole a day ahead of time and add the cracker crumb topping just before you bake the dish. Leftovers should not be frozen because of the sour cream in the recipe.

Keywords: Chicken Casserole Recipe, chicken casserole with egg noodles, southern, ritz chicken casserole

 

Your Comments:

Have you ever made or tried this type of Chicken Casserole? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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You might also enjoy our Sausage and Rice Casserole

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Category: Chicken, Main Dishes, Side Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (13)

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  1. nora bouchard says:

    Thank you Steve. I will try that dish real soon, It sounds really
    good.

    • Steve Gordon says:

      Hi Nora, I like the ham, I think you will also. Hopefully you’ll give it a try. Thank you for your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. GC Dunn says:

    This is only the second recipe I’ve tried and it turned out delicious! I’m a horrible cook but my grandmother was a phenomenal southern cook. Just reading your newsletter and recipes bring me back to her kitchen! Thank you!

    • Steve Gordon says:

      Hi GC, THANK YOU for your comments, and for trying our recipe. I’m glad you enjoyed it. I seriously doubt that you’re a “horrible” cook. You just have to keep practicing. Smile. Thank you for subscribing and reading our Newsletters, I truly appreciate your support. Thank you for your visit, and be sure to stop by again… real soon. Be Blessed!!! -Steve

  3. Donna Pike says:

    Hi Steve!

    Tried this casserole and made a couple of tiny changes….used about a cup of cooked lima beans and a quarter of a cup of chopped celery. The only reason I added the veggies was to make me feel better (smile!) It turned out great, tasty and very satisfying. The cracker crumb topping really gave it a flavour boost. I will definitely make this again, and my plan is to make it for a neighbour who is going through a bit of a tough time. I am sure she and her three young ones will enjoy it. Thanks for all the great recipes, your rice and sausage casserole is next on my list to make.

    My hubby and I both subscribe to your newsletter, because sometimes, one of us forgets to share all the news. We both absolutely love your stories, your travels, your happy and sad times but mostly we are grateful that we came across your website and for the great recipes you share. As you are wont to say Steve, Be Blessed.

    • Steve Gordon says:

      Hi Donna, Thank you for making my day today. I really appreciate you trying the recipe, and also for sharing your comments with us. Bless you for your willingness to make yet another one and share it with your neighbors. I hope they like it as well.

      The crumb topping does really give the whole dish a punch doesn’t it?

      Thank you to both you and your husband for subscribing to my Newsletter and for your very kind compliments. I truly am thankful that you found our home here on the Internet and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Shirley Nemeth says:

    I will surely try your chicken casserole. Thanks.

  5. Lori Dom says:

    I bet this would be good with a can of peas and carrots added to it. Looks yummy. I may try this tonight, was wondering what to make for dinner. Thanks for sharing your delicious recipes.

    • Steve Gordon says:

      Hi Lori, I do hope you’ll try it. It’s my pleasure to share the recipes. Please know that I appreciate your visit and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Marilyn Allison says:

    That looks very good, and simple. I love casseroles, this one looks very filling. Just add deviled eggs, green beans and rolls, great dinner for the whole family.

    • Steve Gordon says:

      Hi Marilyn, I love deviled eggs too. What time is supper? Smile. I appreciate your comments and your visit. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  7. Yvonne Lott says:

    Well, I have made this casserole with leftover turkey or chicken shredded, never from scratch. I have never used the noodles, just potatoes or rice on the side with a greens. I love the idea using the egg noodles. It will make a great one “pot” meal. And throw in a can of drained rinsed peas! Voila! Thanks from an 80 year old in Florida

    • Steve Gordon says:

      Hi Yvonne, It’s always great to hear from a youngster in Florida. Smile. I hadn’t thought about leftover turkey, but it sounds great. Thanks for the suggestion. Enjoy lots of that Florida sunshine, but be sure to stop by again… real soon. Be Blessed!!! -Steve

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