Creamy Chicken Noodle Casserole
This creamy chicken noodle casserole is a comforting dish featuring tender chicken, egg noodles, and a crunchy buttery topping, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 6 oz egg noodles
- 1 can 10.5 oz condensed cream of mushroom soup
- 1 can 10.5 oz condensed cream of chicken soup
- 1 container 8 oz sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup butter for the topping
- 1 cup coarsely crushed buttery round crackers (or cornflakes or potato chips)
- 2 Tbsp chopped fresh parsley for garnish
Optional Ingredients
- garlic powder or onion powder adds savory depth
- frozen peas for color and sweetness
- sautéed mushrooms for extra mushroom flavor
- a splash of milk if you want the sauce slightly looser
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart baking dish.
- Crush your crackers/cornflakes/chips and set aside.
Cooking / Poaching the Chicken
- Fill a large pot with water and bring to a gentle simmer over medium heat.
- Add the chicken breasts, cover, and poach at a simmer for 12–15 minutes, or until the thickest part reaches 165°F (74°C).
- Remove chicken with a slotted spoon and set aside. Leave the cooking water in the pot—this becomes your noodle cooking water.
Cooking the Noodles + Combining
- Bring the chicken cooking water to a boil.
- Add egg noodles and cook until al dente (about 6 minutes).
- Drain noodles and transfer to a large bowl.
- Cut the cooked chicken into bite-size pieces and stir into the noodles.
Mixing / Assembling the Casserole
- In a separate bowl, stir together cream of mushroom soup, cream of chicken soup, sour cream, salt and black pepper.
- Gently fold the sauce into the chicken-noodle mixture until evenly coated.
- Transfer everything to the prepared baking dish and spread evenly.
Topping + Baking
- Melt the butter in a small saucepan over low heat.
- Remove from heat and stir in the crushed crackers (or cornflakes/chips) until coated.
- Sprinkle the buttery crumb topping evenly over the casserole.
- Bake for about 30 minutes, or until bubbling around the edges and golden on top.
- Sprinkle with chopped parsley before serving.
Notes
Best texture tip: Don’t overcook the noodles. They'll finish softening in the oven, and al dente keeps them from turning mushy. Flavor enhancement: A pinch of garlic powder or onion powder makes the sauce taste more 'homemade' without changing the method. Common mistake to avoid: Boiling the chicken aggressively can make it tough—keep the water at a gentle simmer. Crunchy topping trick: If your topping browns too fast, lightly tent with foil near the end.