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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:
Metric

Ingredients Nutrition

  • 226.79 g package wide egg noodles
  • 44.37 ml butter
  • 297.66 g can cream of chicken soup
  • 177.44 ml milk
  • 473.18 ml cheese, shredded (I prefer sharp cheddar, but whatever floats your boat)
  • 2.46 ml salt
  • 2.46 ml pepper
  • 354.88 ml 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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