Chicken Noodle Casserole

Recipe by Jolene Green

I got this off a frugal website. The family loves it!

Top Review by barbara jewell

Made this yesterday but used velveeta because thats what I had. My first reaction was "not bad". The more I ate the better it was. Family enjoyed it also. Would probaly be even better with chedder. Will make again.

Ingredients Nutrition

  • 2 (6 ounce) cans chicken breasts, packed in juice, drained and flaked
  • 1 (12 ounce) package wide egg noodles, drained
  • 2 (10 ounce) cans cream of mushroom soup, undiluted
  • 1 12 cups shredded cheddar cheese
  • 2 teaspoons soy sauce
  • 13 cup milk or 13 cup water or 13 cup chicken stock
  • 14 teaspoon garlic powder
  • 18 teaspoon onion powder
  • salt & pepper
  • 16 Ritz crackers, crushed finely
  • 2 tablespoons melted butter


  1. Preheat oven to 350°.
  2. Cook noodles according to package directions, draining noodles 1 minute before fully cooked.
  3. In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired.
  4. Carefully fold in noodles.
  5. Grease a 9x13-inch baking dish and pour noodle mixture into dish.
  6. Mix melted butter and cracker crumbs and sprinkle over noodle mixture.

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