Classic Chicken Casserole Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
6 servings
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 (12-ounce) package egg noodles
  • 1 (10 ½-ounce) can Campbell's cream of mushroom soup
  • 1 (10 ½-ounce) can Campbell's cream of chicken soup
  • 8 ounces sour cream
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 stick unsalted butter, plus more for greasing pan
  • 4 slices white bread, chopped or torn into small chunks
Directions
  1. Preheat the oven to 350 F. Grease a 13x9-inch baking dish with butter or cooking spray.
  2. Put the chicken breasts in a large saucepan, and add cold, salted water until chicken is covered by 1 inch of liquid.
  3. Bring to a low boil over medium-high heat, and simmer chicken breasts until cooked through, about 10-15 minutes. Remove the chicken and set aside to cool.
  4. Dump out the cooking liquid, and refill saucepan with clean salted water. Bring to a boil.
  5. Add the egg noodles, and cook until al dente, about 5 minutes.
  6. Drain the noodles, then add them to a large bowl.
  7. When the chicken is cool enough to handle, chop or shred into small pieces.
  8. Add the shredded chicken, soups, sour cream, and dried herbs to the bowl with the egg noodles. Season to taste with salt and pepper. Pour this mixture into the prepared baking dish.
  9. Melt the butter in a large measuring cup in the microwave.
  10. Sprinkle bread evenly over the top of the casserole, then drizzle the melted butter on top.
  11. Bake until slightly browned on top, about 20 minutes.
  12. Serve the casserole warm.