Creamy Chicken Noodle Casserole

 If you’re craving a cozy, warm, and super comforting meal, this creamy chicken noodle casserole is exactly what you need. It’s simple, creamy, and topped with a buttery cracker crunch that just makes everything better. Perfect for busy weeknights, family dinners, or when you just want something easy and delicious.

Creamy Chicken Noodle Casserole

Ingredients

• 4 boneless, skinless chicken breasts
• 6 oz egg noodles (about 3 cups uncooked)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• Salt and ground black pepper, to taste
• ½ cup (1 stick) butter
• 1 cup crushed buttery round crackers (like Ritz)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Chicken: Fill a large pot with water and bring it to a gentle simmer. Add the chicken and cook until it’s no longer pink in the center, about 12 minutes. Remove the chicken and set aside. Leave the water in the pot.
3. Cook the Noodles: Turn the heat up and bring the same water to a boil. Add the egg noodles and cook until just tender, about 8–10 minutes. Drain and transfer the noodles to a large mixing bowl.
4. Shred or Chop the Chicken: Cut the cooked chicken into bite-size pieces and add it to the bowl with the noodles.
5. Make the Creamy Sauce: In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper to your taste.
6. Combine Everything: Pour the creamy sauce over the chicken and noodles. Gently stir until everything is coated. Transfer the mixture to a 2-quart baking dish.
7. Make the Crunchy Topping: Melt the butter in a small pot, then remove it from the heat. Stir in the crushed crackers until they’re coated.
8. Bake: Sprinkle the buttery cracker crumbs over the casserole. Bake for about 30 minutes, until the top is golden and the casserole is hot and bubbly.

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