Chicken Noodle Casserole

Ingredients

• 2 large Chicken Breasts (about 1.5 lb total, raw; can substitute canned or rotisserie chicken)
• 1 small Onion (yellow onion, diced)
• 2 Celery Stalks (diced)
• 1 can (10.5 oz) Cream of Mushroom Soup (store‑bought, any brand)
• 1 can (10.5 oz) Cream of Chicken Soup (store‑bought, any brand)
• 1/2 cup Sour Cream (full‑fat for best texture)
• 12 oz Frozen Mixed Vegetables (any blend; no need to thaw)
• 8 oz Egg Noodles (dry, broken into pieces if desired)
• 2 cups Crushed Crackers (plain Ritz, saltine, or similar; crushed fine)
• 4 tablespoons Butter (unsalted, melted)
• to taste Salt
• to taste Black Pepper

Instructions

1. Poach the Chicken

   Place the chicken breasts in a large pot, cover with cold water, bring to a gentle boil, then reduce to a low simmer and cook for about 30 minutes until fully cooked through.

   Time: PT30M

2. Dice Onion and Celery

   While the chicken poaches, finely dice the onion and celery.

   Time: PT5M

3. Sauté Aromatics

   Heat a skillet over medium heat, add a splash of oil or butter, then sauté the diced onion and celery until softened and translucent, about 5 minutes.

   Time: PT5M

4. Prepare the Creamy Sauce

   In a mixing bowl combine the cream of mushroom soup, cream of chicken soup, sour cream, the sautéed onion‑celery mixture, and the frozen mixed vegetables. Stir until smooth.

   Time: PT5M

5. Cube the Cooked Chicken

   Remove the poached chicken from the pot, let it rest a minute, then cut into bite‑size cubes.

   Time: PT5M

6. Cook Egg Noodles

   Using the same pot (now flavored with chicken water), bring to a boil and cook the egg noodles according to package directions, about 8–10 minutes, until al dente.

   Time: PT10M

7. Combine Noodles, Chicken, and Sauce

   Drain the noodles, return them to the pot, add the cubed chicken and the prepared sauce. Stir gently to coat everything evenly.

   Time: PT5M

8. Make the Buttery Cracker Topping

   Place crushed crackers in a small bowl, melt the butter, pour over the crumbs, and mix until the crumbs are evenly coated.

   Time: PT5M

9. Assemble the Casserole

   Transfer the noodle‑chicken mixture into a greased 9×13 in baking dish, then sprinkle the buttery cracker topping evenly over the surface.

   Time: PT5M

10. Bake Until Golden

    Place the dish in a pre‑heated 350°F oven and bake for 25 minutes, or until the topping is golden brown and the casserole is bubbling.

    Time: PT25M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let the casserole rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breasts: canned chicken breast, rotisserie chicken
• Instead of Onion: shallot, sweet onion
• Instead of Celery Stalks: fennel stalks, carrot
• Instead of Cream of Mushroom Soup: homemade mushroom soup, cream of celery soup
• Instead of Cream of Chicken Soup: cream of turkey soup, homemade chicken soup
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Frozen Mixed Vegetables: fresh peas & carrots, frozen broccoli florets
• Instead of Egg Noodles: wide egg noodles, pasta shells
• Instead of Crushed Crackers: panko breadcrumbs, cornflakes
• Instead of Butter: margarine, olive oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, ground cayenne (sparingly)

Equipment Needed

• Large Pot
• Skillet
• Mixing Bowl
• Baking Dish
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Colander
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Poaching the chicken until fully cooked but still moist.
• Sautéing onion and celery to develop flavor.
• Cooking the egg noodles in the same pot for added flavor.
• Baking the casserole until the topping is golden and crisp.

Chef Tips from the Video

• Use homemade chicken broth instead of water for poaching to deepen flavor.
• Add a handful of fresh parsley or thyme to the sauce for a bright finish.
• For a richer topping, mix half panko and half crushed crackers.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; bake from frozen adding 10‑15 extra minutes.

Room temperature: Not recommended; the dish contains perishable dairy and meat.

Make-Ahead Tips

• Assemble the casserole (without topping) and refrigerate up to 24 hours before baking.
• Freeze the assembled, untopped casserole; add topping and bake directly from frozen.

Frequently Asked Questions