Chicken Noodle Casserole

  • Author:
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25


  • 3 boneless, skinless chicken breasts
  • 1 package egg noodles
  • One 10¾-ounce can cream of mushroom soup
  • One 10¾-ounce can cream of chicken soup
  • One cup sour cream
  • 1 Tablespoon of your favorite hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices white bread, crusts removed and torn into bits
  • 1 stick unsalted butter, plus more for greasing

Optional add-ins

  • 8 ounces sliced mushrooms
  • 1 tablespoon smoked paprika
  • 1 cup frozen peas
  • One 4 ounce can chopped green chiles


  1. Preheat oven to 350, and grease casserole dish with butter.
  2. Melt butter, and toss with breadcrumbs in a bowl until evenly coated. Set aside.
  3. In a large pan, cover chicken breasts with salted water. Bring to a boil, and cook until chicken is cooked through, about 10 minutes. Remove chicken breasts from liquid and set aside to cool.
  4. Cook noodles in salted water until slightly underdone, about 6 minutes. Drain pasta in a colander.
  5. Everybody back in the pool! Transfer cooked pasta back to pot, then add both cans of soup, sour cream, and hot sauce, as well as any/all optional mix-ins. Shred chicken by hand, and add to mixture. Adjust salt and pepper, to taste. Stir well to combine. Ignore slupping sounds. That’s just the last gasp of your dignity.
  6. Transfer mixture to casserole dish, and sprinkle with buttered breadcrumbs. Cook in the oven until breadcrumbs brown and mixture is bubbly, about 20 minutes.


  • Serving Size: 6
  • Calories: 455
  • Sugar: 5
  • Sodium: 1072
  • Fat: 32
  • Saturated Fat: 16
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 23
  • Protein: 21
  • Cholesterol: 101