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Chicken Noodle Casserole - Dump and Go Dinner

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Chicken Noodle Casserole - Dump and Go Dinner

Lisa
The Cook
6 Servings
9 Ingredients
3 Comments

Nothing says comfort food like Chicken and Noodles. Transformed into a cheesy and creamy dish with a crunchy topping, this casserole is the iconic taste of a home cooked meal.

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6 Servings
9 Ingredients
3 Comments

Ingredients

  • 16 ounces Egg Noodles
  • 5 ⅓ cups cook and dice Chicken, Boneless Breasts
  • 21 ounces Cream of Mushroom Soup
  • 10 ½ ounces Cream of Celery Soup
  • 1 cup Sour Cream
  • 1 cup Cheddar Cheese, Mild - Shredded
  • 1 cup crush Crackers, Snack (Round)
  • ½ cups Parmesan Cheese, Grated
  • ¼ teaspoons Black Pepper

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook noodles according to package directions.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook noodles according to package directions.
  2. In a large bowl, combine noodles, chicken, cream of mushroom soup, cream of celery soup, sour cream and shredded cheese.
  3. Pour into indicated number of 8x8 baking dishes.
  4. In a bowl combine crackers, parmesan cheese and pepper.
  5. Top casserole with cracker mixture.
  6. Bake at 350 for 35 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
849
Total Fat
35g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
261mg
Sodium
1463mg
Total Carbohydrates
73g
Fiber
0g
Sugar
6g
Protein
57g
WW Freestyle
22

Categories

shellfish-free, fish-free, traditional, fall, winter, spring, summer

Categories

shellfish-free, fish-free, traditional, fall, winter, spring, summer

3 Comments

Join the discussion

  1. The baking directions seem a bit off. 35 minutes at 350 for both unfrozen and frozen casseroles? I think not. More like 70 minutes at 325 for the frozen, using the old rule of thumb of dropping the temp 25 degrees and doubling the time from the unfrozen directions.

    Reply

  2. When you make it from frozen – the directions say to thaw first. Making it “From Frozen” just means that it is coming from the freezer.

    Reply