Chicken noodle soup is such a comforting warming food to eat in the winter, and I love throwing a big pot of soup together to simmer on a cold winter day.
Sometimes though, you may feel the need for something creamier and heartier, and this chicken noodle casserole fits the bill. It’s a snap to put together, and I think your family will love it!
Here is what’s in it:
2 (10 1/2) ounce cans cream of chicken soup
1 cup milk
8 ounces dry spaghetti, then cooked and drained
3 chicken breasts, cooked then cut into bite sized chunks (or you can use canned chicken)
4 Tablespoons bread crumbs
2 Tablespoons butter
I cook chicken breasts ahead of time in the crockpot, and then freeze them till I’m ready to use them in a recipe.
Cook, drain and rinse spaghetti. Mix together the cream of chicken soups and milk, then add the cooked chopped chicken breasts and the cooked spaghetti noodles.
Pour the mixture into a greased 3 quart casserole dish, and bake in a preheated 400 degree oven for 20 minutes.
While this is baking, mix together the softened butter and bread crumbs. After the casserole has baked for the 20 minutes, sprinkle the butter and breadcrumbs mixture over the top, and bake for 5 more minutes.
- 2 (10½) ounce cans cream of chicken soup
- 1 cup milk
- 8 ounces dry spaghetti, then cooked and drained
- 3 chicken breasts, cooked then cut into bite sized chunks (or you can use canned chicken)
- 4 Tablespoons bread crumbs
- 2 Tablespoons butter
- Cook, drain and rinse spaghetti. Mix together the cream of chicken soups and milk, then add the cooked chopped chicken breasts and the cooked spaghetti noodles.
- Pour the mixture into a greased 3 quart casserole dish, and bake in a preheated 400 degree oven for 20 minutes.
- While this is cooking, mix together the softened butter and bread crumbs. After the casserole has baked for the 20 minutes sprinkle, the butter and breadcrumbs mixture over the top, and bake for 5 more minutes.
Let cool for a few minutes, and you’re ready to serve!
Such a creamy, warm, hearty and family pleasing dish!
I know you’ll enjoy this casserole!
(modified from Campbell’s Kitchen)
Blessings, Margo
This looks amazing and I am ready to go buy the ingredients and make it. Chicken and Noodle anything is a favorite at our house 🙂 Thank you for sharing.
Hope you enjoy it!!
This recipe looks delicious- it is just the kind of meal my family would enjoy! Thank you for sharing it! 🙂
How many cans and size of chicken should I use in place the cooked chicken? Thank you for your time and I hope to hear from you very soon. Happy Thanksgiving to you and your family.
Hey there! I would use around 12 ounces canned chicken, although this recipe is pretty forgiving if it’s a little more or less.
How many cans and could I use the larger size for the casserole? Thank you for answering my first email to your recipe and I hope to hear from you again very soon. Have a wonderful Thanksgiving with your family.
Check the ounces on your can, as they come in 3 different sizes. Anything adding up to around 12 ounces should be just fine. 🙂
Hi Margo, I’ve just come across your recipe on Carlee’s blog and I do like the sound of this casserole, but we don’t get tinned soups here (I know, I live under a rock). I’ll have to have to make my own creamy chicken soup or maybe a thin creamy chicken sauce? I have my thinking hat on.
xx
Hey there, I have substituted homemade “cream of chicken” soups in various recipes, although not this one. Here’s a link to Homemade Cream of Chicken Soup from a website I like, although if it seems really “liquidy” you might want to eliminate or cut down on the milk in my Chicken Noodle Soup Casserole recipe. Hope this helps! 🙂
I cannot wait to try this yummy looking recipe. I love comfort food and this one looks perfect!
Looks yummy and so simple. Pinning now!
Easy and yum! My kind of meal:)
My kids complain every time I make soup. This looks like the perfect way to ease them into the idea. Thanks for sharing at the #happynowlinkup!