Creamy Chicken Casserole

READY IN: 30mins
Recipe by downers1

I found this recipe in my Campbell's Cookbook. My kids are really picky...we joke that they have a two-color rule...they don't like anything with more than two colors in it. This does not violate the two-color's always a hit when I make it.

Top Review by 1sealover_2745848

This would have been very bland if I'd only followed the recipe. I added 3 good-sized cloves of minced garlic and cooked them with the onion. I also added 1/2 cup grated Parmesan cheese to the sauce mixture, along with fresh parsley and a bit more pepper. I increased the cheddar cheese to 3/4 cup to top it off. It was tasty! Note: A half pound of pasta equals 4 cups.

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 12 cup onion, chopped
  • 1 (10 3/4 ounce) cancampbell cream of mushroom soup
  • 1 (10 3/4 ounce) cancampbell cream of chicken soup
  • 1 cup milk
  • 18 teaspoon black pepper
  • 3 cups cooked chicken or 3 cups ham, shredded or cubed
  • 4 cups egg noodles, cooked
  • 12 cup cheddar cheese, shredded


  1. Cook onion in hot butter until tender in a 4-quart dutch oven.
  2. Add soups, milk and pepper and heat through.
  3. Stir in chicken and noodles.
  4. Pour the mixture into a 3-quart casserole dish.
  5. Bake for 25 minutes (or until hot) in a 400 degree oven.
  6. Sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.

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