Chicken Noodle Casserole


  • 3 whole chicken breasts, split into halves
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 8 ozs Velveeta cheese, cubed
  • 1 (10oz) can of cream of mushroom soup
  • 1 (4oz) can of mushrooms, drained
  • 2 (5oz) package of egg noodles
  • 1 cup of cheese cracker crumbs
  • 1/4 cup butter
  • Rinse the chicken. cook in water to cover in a large sauce pan until tender. Drain and reserve the stock.
  • Chop the chicken into bite-sized pieces, discarding the skin and bones.
  • Saute the onions, green pepper and celery in a non stick skillet.
  • Add the cheese and cook until the cheese melts.
  • Add the soup and mushrooms and mix well.
  • Add the chicken and noodles and mix gently.
  • Pour into a greased 9×13 inch baking pan.
  • Pour the reserved stock over the casserole.
  • Sprinkle with the cracker crumbs. Dot with butter.
  • Bake at 325 degrees for 40 to 45 minutes or until heated through.

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