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Chicken and Noodles Casserole - Old-Fashioned and Easy!

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“my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -”
2hrs 20mins

Ingredients Nutrition

  • 4 chicken breasts
  • 4 onions, peeled, quartered and stuck with cloves
  • 8 ounces mullers egg noodles
  • 2 (12 ounce) cans cream of mushroom soup
  • 1 (6 ounce) canb&b sliced button mushrooms
  • 2 cups corn flakes, crushed


  1. Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
  2. Cook egg noodles according to package instructions and drain.
  3. Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
  4. Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
  5. Bake at 350 for 30 minutes.
  6. Add chicken or vegetable bouillon, if needed, to moisten.
  7. Let sit 15 minutes.
  8. You can boil a whole chicken --
  9. You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

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