There is no better comfort food than chicken noodle soup right? So why not create a family dinner that combines your favorite comfort food with the ease of a casserole. This Chicken Noodle Casserole recipe has become my family’s new favorite dish and you will love it too!
When I first made this recipe, it was the first time I had ever poached chicken. Poaching chicken is really just like boiling chicken. I couldn’t believe how easy it was — and I was surprised that it didn’t compromise on the flavor. There is a lot of great flavor in this dish and it’s topped with buttered Ritz crackers so how can you go wrong.
Here’s what you need to start:
Chicken Noodle Casserole
- 4 skinless, boneless chicken breasts cut in half
- 6 ounces egg noodles
- 1 can condensed cream of mushroom soup (10.75 ounces)
- 1 can condensed cream of chicken soup (10.75 ounces)
- 1 cup sour cream
- 1 cup crumbled Ritz crackers
- 1/2 cup butter
- salt & ground black pepper to taste
- Start by cutting your chicken breasts in half. You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink. Remove the chicken from the pot and cut into small, bite-size pieces. Save the chicken water for the egg noodles. Bring the water back to a boil and cook pasta al dente (slightly undercooked)
- In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup and sour cream. Season with salt and ground black pepper.
- After you drain the water from the egg noodles, combine the noodles and chicken.
- Combine the soup mixture and the chicken/noodles mixture. You will want to gently stir this together to make sure everything is evenly coated.
- Next place into a 2 quart baking dish.
- In a small sauce pan, melt the 1/2 cup of butter. Remove from heat and stir in the crumbled Ritz crackers.
- Add the buttery Ritz cracker mixture on top of the chicken noodle casserole. If you like it really crunchy, double the recipe for the Ritz cracker mixture.
- Bake at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer.
- Serve the Chicken Noodle casserole warm.
I have also heard this dish is also fantastic re-heated as leftovers — we’ve never had any left over to re-heat so I wouldn’t know:)
This recipe is adapted from one I found on All Recipes!