Chicken Casserole With Campbell's Soup

This classic casserole is convenience cooking to a T, using prepared ingredients like canned soup and sour cream. But one bite, and you'll overlook the prepackaged stuff and go back for seconds.

To learn more, read "Soup to Nuts."

Recipe adapted from Laura Palmer

Chicken Casserole With Campbell's Canned Soup Recipe
4.4 from 98 ratings
This casserole recipe is simple cooking to a T, using prepared ingredients like Campbell's canned soup and sour cream. Get the recipe at Tasting Table.
Prep Time
Cook Time
chicken casserole
Total time: 40 minutes
  • 4 boneless, skinless chicken breasts1 package egg noodlesOne 10¾-ounce can cream of mushroom soupOne 10¾-ounce can cream of chicken soupOne 8-ounce container sour creamKosher salt and freshly ground black pepper, to taste4 slices white bread1 stick unsalted butter, plus more for greasing
  1. Preheat the oven to 350 F.
  2. In a medium-sized saucepan, cover the chicken breasts with cold, salted water by 1 inch, and bring to a low boil over medium-high heat. Simmer the chicken breasts until cooked through, 8 to 10 minutes.
  3. Remove the chicken out of the liquid, and set aside to cool.
  4. Once the chicken is cool enough to handle, shred into small pieces.
  5. Meanwhile, bring the cooking liquid back to a boil, and cook the egg noodles until slightly underdone, 6 minutes.
  6. In a medium-sized bowl, mix together the shredded chicken, noodles, soups, and sour cream. Season with salt and pepper.
  7. Place the mixture into a lightly greased 11½-by-7½-by-2-inch oblong pan.
  8. Crumble the bread over the top of the casserole, then pour the melted butter evenly over the top.
  9. Bake until slightly browned on top, 20 minutes. Serve warm.
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