I’ve been making this chicken noodle casserole for some time now. It’s creamy, chunky and just the best casserole dish in my recipe box. What’s so good about it? Well, the taste, for one thing, is DEE-VINE (yes, we’re phonetically spelling things because thinking about it makes me giddy). The sweet and savory of the cream base in concert with the chewy pasta and tender chicken is a masterpiece in gastronomy. Have I sold you yet?

Second, it’s really easy to put together. I’m talking this thing is practically on rails from start to finish. SUre it’s easy, but I know it’ll impress anyone you make it for. I promise.

Third, the leftover game with this dish is very high. I’m talking Shaq-slam-dunking-and-the-glass-back-board-is-breaking good.

“Ok, enough hype Brett, we get it – you like this dish a lot. Can we move on to the recipe?”

Why yes, Internet, we certainly can.

INGREDIENTS

  • 3-4 skinless, boneless chicken breasts (My kitchen isn’t terribly accurate with some dishes – this is one of them. Just eyeball it at the end, I’ll let you know when.)
  • egg noodle dumplings, 12 oz bag (some of the most fun you can have with pasta)
  • 1 can of condensed cream of chicken soup (10.75 oz.)
  • 1 can of condensed cream of mushroom soup (10.75 oz.)
  • 1 cup of sour cream
  • salt and pepper
  • 1 cup of crushed butter crackers
  • 1/2 cup butter

DIRECTIONS

  1. Turn your oven on and to 350 degrees.
  2. Poach your chicken breasts in a cooking pot until the meat is opaque in the middle of the chicken (or about 10-14 minutes). Bring your chicken out of the pot, but leave the water in it to cook your egg noodle pasta.
  3. Bring water to boil and cook your pasta. I like a little sass in my pasta, so I pull it out of the water just before it’s done and let it continue to cook in the colander when draining. Get that al dente texture, son!
  4. Get your cooked chicken and chop it up. I prefer cubing it up, but some of you may want smaller pieces. Use your preference on this one. Combine chicken and pasta in a large bowl and set aside. Here’s the part where you should use your discretion on the chicken. Too much chicken can upstage this dish, so don’t go nuts.
  5. Now get your cans of condensed mushroom and cream of chicken soup and your sour cream. Combine in a bowl and add salt and pepper to taste.
  6. Take the condensed soup mixture and add to the bowl with pasta and chicken. Mix well.
  7. Put contents in a 2 quart casserole dish.
  8. Now melt your butter in a skillet. Once melted, remove from heat and add your crushed butter crackers.
  9. Mix well and top casserole with this buttery delight.
  10. Pop in the oven for about 30 minutes, until heated through and browned on top.
  11. Dig in!

This dish is not only a great dinner every now and then, but also great for any celebratory or consoling need. Did your friends just have a baby and you’re on a Meals on Wheels list? Boom, done. Use this dish. Did someone lose a family or spouse? This dish, will hopefully add a little comfort to a trying time.

So let me know what you think of this dish in the comments below. Is there anything you’d do differently? Make this dish your own!