My Chicken Noodle Casserole
My Chicken Noodle Casserole 🐔🍜 is a easy American recipe that serves 6. 350 calories per serving. Recipe by Mamaw Gail on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $11.48 total, $1.91 per serving
Ingredients
- 12 oz Extra Wide Egg Noodles (Dried, cook according to package until al dente)
- 2 cups Cooked Chicken (Shredded; can use rotisserie chicken or boiled chicken breast)
- 1 can Cream of Chicken Soup (Typical 10.5 oz can; wash top of can before opening)
- 0.5 cup Chicken Broth (Homemade from boiled chicken; can substitute store‑bought low‑sodium broth)
- 1 cup Sour Cream (Use full‑fat for best texture; about 8 oz from a 24 oz container)
Instructions
Boil Water and Cook Noodles
Fill a large pot with water, add a pinch of salt, bring to a rolling boil, then add the extra wide egg noodles. Cook according to the package directions (about 8‑10 minutes) until al dente.
Time: PT10M
Temperature: Boiling
Drain Noodles
When the noodles are done, carefully pour them into a colander to drain. Set aside.
Time: PT2M
Shred Cooked Chicken
While the noodles are cooking, shred the cooked chicken into bite‑size pieces using two forks or your hands.
Time: PT5M
Prepare the Creamy Sauce
In a large mixing bowl, combine the cream of chicken soup, ½ cup chicken broth, and 1 cup sour cream. Whisk until smooth and fully incorporated.
Time: PT5M
Combine All Components
Add the shredded chicken and drained noodles to the bowl with the sauce. Toss gently until everything is evenly coated.
Time: PT5M
Transfer to Baking Dish
Grease a 9×13‑inch baking dish with a little butter or oil, then pour the noodle‑chicken mixture into it, spreading evenly.
Time: PT5M
Bake the Casserole
Place the dish in a pre‑heated oven and bake at 350°F for 30 minutes, or until the casserole is bubbling and the top is lightly golden.
Time: PT30M
Temperature: 350°F
Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: High‑Protein, Comfort Food, Gluten‑Containing
Allergens: Wheat, Egg, Dairy
Ingredient Substitutions
- Instead of Extra Wide Egg Noodles: Regular egg noodles, wide pasta
- Instead of Cooked Chicken: Canned chicken, pre‑cooked chicken strips
- Instead of Cream of Chicken Soup: Homemade cream sauce, cream of mushroom soup
- Instead of Chicken Broth: Vegetable broth, store‑bought chicken broth
- Instead of Sour Cream: Greek yogurt, crème fraîche
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Whisk or Spoon
- 9x13‑Inch Baking Dish
- Oven
- Measuring Cups
- Spatula
Critical Steps — Do Not Skip
- Cook the noodles al dente so they don’t become mushy after baking
- Mix the soup, broth, and sour cream until completely smooth to avoid lumps
- Bake until the casserole is bubbling; this ensures the sauce is fully set
Chef Tips from the Video
- Use homemade chicken broth for a richer flavor; the broth from the boiled chicken adds depth
- For extra cheesy goodness, sprinkle shredded cheddar on top before baking (optional)
- A pinch of freshly ground black pepper brightens the creamy sauce
Troubleshooting
Casserole is too watery after baking
Add an extra ¼ cup of sour cream or a tablespoon of flour to the sauce before mixing; bake a few minutes longer to evaporate excess liquid
Noodles are mushy
Cook noodles just until al dente and rinse briefly with cool water to stop cooking before adding to the casserole
Top isn’t browning
Switch the oven to broil for the last 2‑3 minutes, watching closely to avoid burning
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze uncooked casserole (assembled but not baked) for up to 2 months; bake from frozen adding 10‑15 minutes to cooking time
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Assemble the casserole up to 24 hours ahead and keep refrigerated; bake when ready
- Portion and freeze individual servings for quick weekday meals
Frequently Asked Questions
What is the cultural significance and history of Chicken Noodle Casserole in American comfort food cuisine?
Chicken noodle casserole emerged in mid‑20th‑century America as a budget‑friendly, one‑dish meal that combined pantry staples like canned soup, dried noodles, and leftover chicken. It became a staple at family gatherings and potlucks because it’s easy to prepare, hearty, and feeds a crowd.
What are the traditional regional variations of Chicken Noodle Casserole in the United States?
In the Midwest, cooks often add frozen peas and carrots for color and nutrition. In the South, a touch of hot sauce or Cajun seasoning is common, while some New England families top the casserole with crunchy breadcrumbs before baking.
How is Chicken Noodle Casserole traditionally served in American households?
It is typically served hot straight from the oven, often accompanied by a simple green salad or steamed vegetables. Leftovers are reheated for lunch or dinner the next day, making it a versatile comfort dish.
What occasions or celebrations is Chicken Noodle Casserole traditionally associated with in American culture?
The dish is popular for family reunions, church potlucks, and casual weekend dinners. Its ease of scaling up makes it a go‑to for holiday gatherings like Thanksgiving leftovers or New Year’s Eve comfort meals.
What makes Chicken Noodle Casserole special or unique in American comfort cuisine?
Its combination of creamy soup, tender noodles, and shredded chicken creates a rich, satisfying texture that feels both homey and indulgent. The use of pantry‑stable ingredients also reflects the American tradition of making hearty meals from what’s on hand.
What are the authentic traditional ingredients for Chicken Noodle Casserole versus acceptable substitutes?
Authentic ingredients include extra‑wide egg noodles, cooked shredded chicken, cream of chicken soup, chicken broth, and sour cream. Acceptable substitutes are regular egg noodles, rotisserie chicken, low‑sodium broth, Greek yogurt for sour cream, or a homemade white sauce in place of canned soup.
What other American dishes pair well with Chicken Noodle Casserole?
A crisp green salad with vinaigrette, buttered corn on the cob, or roasted root vegetables complement the creamy casserole. For a fuller meal, serve with warm dinner rolls or garlic bread.
What are the most common mistakes to avoid when making Chicken Noodle Casserole?
Overcooking the noodles makes the casserole mushy, and using too much broth can leave the dish watery. Also, be sure to mix the soup, broth, and sour cream until smooth to prevent lumps.
Why does this Chicken Noodle Casserole recipe use sour cream instead of plain yogurt?
Sour cream provides a higher fat content, which gives the casserole a richer, silkier texture and helps the sauce set nicely during baking. Yogurt can be used, but it may curdle if the oven temperature is too high.
Can I make Chicken Noodle Casserole ahead of time and how should I store it?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked casserole in a sealed container for up to 2 months; bake from frozen, adding 10‑15 minutes to the baking time.
What does the YouTube channel Mamaw Gail specialize in?
The YouTube channel Mamaw Gail specializes in family‑friendly, down‑to‑earth home cooking tutorials that focus on classic American comfort dishes, quick weeknight meals, and practical kitchen tips for home cooks of all skill levels.
How does the YouTube channel Mamaw Gail's approach to American comfort cooking differ from other cooking channels?
Mamaw Gail emphasizes simplicity, using pantry staples and minimal equipment, and often shares personal anecdotes and safety habits—like washing canned lids—making her tutorials feel like a trusted family member’s kitchen guidance rather than a polished studio production.
Last updated: August 21, 2026
