joyeux cuisine

a blog about good food, family, friends, and life.

chicken and noodle casserole.

on July 27, 2015

Ever since I got married I’ve been trying to figure out good recipes for two people. Most of the recipes out there are for families of four or more. So we usually have leftovers forever. And I have never been a big fan of leftovers. Sorry, Mom.

That’s where casseroles come in. I’ve found that it’s nice to not have leftovers, but also to make a freezer meal at the same time. Almost every recipe calling for a 9×13 pan can be put into two 9×9 square pans instead. I like to make two pans and freeze one. It makes life a lot easier. I like easy life, even if it’s only for a night.


This casserole is perfect for anytime you’re wishing for cold winter months. That would be today for me, but I know I’ll be dreaming of summer months in December. It’s a trade off in the Midwest. We deal with it.

I love pasta and I love chicken. So this is a good casserole to serve that love. You know what else I love? Crushed buttery round crackers mixed with more butter and browned to perfection on top of…well…anything really.


This casserole calls for cooked chicken cut into pieces. I like to boil a chicken breast in chicken stock with a few seasonings, but to make it even easier you can buy a rotisserie chicken and cut that into pieces. Whatever you please will be wonderful. Cook some egg noodles, throw everything into a bowl, stir it all together, call it a day.


Happy cooking, friends!

Chicken and Noodle Casserole
makes 1 9×9 pan

1 cup chicken, cooked and chopped
8 ounces egg noodles, cooked according to directions
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 tube crushed buttery-round crackers
1 and 1/2 tablespoons butter, melted

Preheat the oven to 350 degrees, grease a 9×9 square pan and set aside. Combine the chicken, noodles, cream of chicken soup, sour cream, and cheese in a large bowl. Mix until everything is coated in soup and sour cream. Pour into the 9×9 pan. Mix the crushed crackers and melted butter until the mixture is crumbly. Cover the top of the chicken and noodles with crackers.
Bake at 350 for 30 minutes or until the top is golden brown.
This can also be frozen: Do all the steps until baking. Cover well with a lid or plastic wrap and foil. Freeze. Thaw completely before baking.
Leftovers should be stored in the refrigerator for up to a week.

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2 responses to “chicken and noodle casserole.

  1. tonyandalbas says:

    I have got to say, working at a pasta restaurant can get old really quick when constantly cooking Italian. But I love this dish, and it’s a nice break. Looks wonderful :)

    • joybyard says:

      I agree! I love that this isn’t a ‘normal’ pasta dish! It makes it more enjoyable for those times when you do make it. It makes life a little more interesting!

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