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Delicious Chicken Noodle Casserole Recipe

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This recipe for Delicious Chicken Noodle Casserole, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allison Harper


4 Boneless Skinless Chicken Breasts
12 oz. Egg Noodles
1 (10.75 oz.) can Cream of Chicken Soup
1 (10.75 oz.) can Cream of Mushroom Soup
1 cup Sour Cream
Salt and Pepper to taste
1 cup Buttery Crackers (Club Crackers)
cup Butter

Preheat oven to 350
Cook chicken adding salt to water until done, remove from pot and let cool.
Bring the chicken water to a boil and cook the egg noodles in the same water chicken was cooked.
Drain when noodles are done.
Cut chicken into small pieces and mix with noodles.
In a separate bowl, mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper.
Gently stir together the soup mixture with chicken mixture.
Place in 9x13 casserole dish.
Melt butter and stir in crumbled crackers.
Top casserole with the crackers.
Bake at 350 for approximately 30 minutes or until heated through and browned on top.

Personal Notes:
Personal Notes:
Don't forget to save the water the chicken was cooked in for cooking the egg noodles. This gives the noodles some extra flavor.

I like to save some of the chicken water and add some to the chicken mixture to make it nice and moist.




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