Chicken Noodle Soup Casserole Recipe

Name: Chicken Noodle Soup Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless, Skinless Chicken Breasts; 12 ounces, weight Egg Noodles (I Prefer Angel Hair); 1 whole Onion, Chopped; 2 cloves Garlic, Pressed; 1/2 cups Carrots, Chopped; 1/2 cups Celery, Chopped; 1/4 cups Butter; 1 can (10 Oz. Size) Cream Of Mushroom Soup; 1 can (10 Oz. Size) Cream Of Chicken Soup; 1/2 cups Sour Cream; Salt And Pepper, to taste; 1 Tablespoon Dried Parsley; 1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

Servings: persons

4 whole Boneless, Skinless Chicken Breasts
12 ounces, weight Egg Noodles (I Prefer Angel Hair)
1 whole Onion, Chopped
2 cloves Garlic, Pressed
1/2 cups Carrots, Chopped
1/2 cups Celery, Chopped
1/4 cups Butter
1 can (10 Oz. Size) Cream Of Mushroom Soup
1 can (10 Oz. Size) Cream Of Chicken Soup
1/2 cups Sour Cream
Salt And Pepper, to taste
1 Tablespoon Dried Parsley
1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

1
In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt.
2
Boil the chicken until done, about 20 minutes.
3
Cook the noodles in boiling water according to package instructions.
4
While the noodles are cooking, cut up the chicken into 1/2 inch pieces.
5
Drain pasta and set aside.
6
Finely chop onions, carrots and celery.
7
In a pot saute onion, pressed garlic, carrots, and celery in the butter.
8
Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream.
9
Mix well.
10
Salt and pepper if needed.
11
Add the noodles, chicken, and parsley.
12
Stir until fully coated.
13
Transfer to a greased 9x13 pan.
14
Bake at 350F for 30 minutes or until bubbly.
15
Remove from oven and sprinkle with crackers and bake 5 10 more minutes.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Boneless, Skinless Chicken Breasts, 12 ounces, weight Egg Noodles (I Prefer Angel Hair), 1 whole Onion, Chopped, 2 cloves Garlic, Pressed, and more.

Yes, Chicken Noodle Soup Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions