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Courtney's Favorite Chicken Casserole

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“So named by my mother, who discovered this recipe many years ago on the back of a package of noodles. It's been a family and potluck favorite ever since. Excellent comfort food!!! The fat content of this can be reduced easily by substituting low-fat soup, milk, and cheese”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package wide egg noodles
  • 3 tablespoons butter
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 34 cup milk
  • 2 cups cheese, shredded (I prefer sharp cheddar, but whatever floats your boat)
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 12 cups cooked chicken breasts, diced (you may substitute canned chicken if you're pressed for time, but in this case done from scratch is)
  • breadcrumbs (optional)

Directions

  1. Preheat oven to 350.
  2. Boil noodles.
  3. While noodles are being prepared, in a pan make a sauce of everything except the chicken and the noodles.
  4. Add the noodles and chicken to the sauce and mix well.
  5. Put into a 3-qt. casserole dish and top with breadcrumbs.
  6. Bake for 30 minutes.

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