Chicken Noodle Casserole

Tuesday, 14 June 2022 08:13

Chicken Noodle Casserole Featured

Written by Donna Deaton
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This quick and easy recipe is a family favorite. Add a green salad and/or vegetable to complete your meal.

Experiment with seasonings depending on your family’s tastes. Trade your favorite pasta for the noodles. Use one can cream of chicken and one can cream of celery or cream of mushroom. I used two cans of chicken and saved the water it was packed in for the chicken broth. You could use fresh or frozen chicken breasts instead. Dice an onion and saute’ it to add to the noodle mixture. Make your own stuffing mix with stale bread and your choice of seasonings. You need only enough to cover the top of the noodle mixture. Make the recipe your own.

1 package egg noodles (cooked as package directs)

2 (10.5 oz) cans cream of chicken soup (I use the lower sodium one.)

1 container (8 oz) sour cream

3 cups cooked chicken, cubed or lightly shredded

1 package stuffing mix (I used about half a 12 oz package)

2 cups chicken broth

¾ cup butter (I use unsalted butter.)

1 can green peas or green peas/carrot/mixed vegetables, drained (optional)

Salt and pepper to taste (I usually don’t add either. I sometimes add onion or garlic powder.)

Preheat oven to 3500. Grease a 9X13-inch baking dish.

Mix cream of chicken soup and sour cream together in a large bowl. Stir in chicken and noodles. (Add optional vegetables.) Spoon mixture into the baking dish. Sprinkle with stuffing mix.

Melt butter in chicken broth; pour over stuffing. Bake until casserole is bubbling and stuffing is browned, about 30 minutes.

Remove from the oven and wait about 5 minutes before serving.

Last modified on Tuesday, 14 June 2022 08:17

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