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5 from 2 votes

Family Favorite Chicken Noodle Casserole

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Author: Stacey Little | Southern Bite


  • Assorted (4-ounce) Libby’s® Vegetable Cups (Whole Kernel Sweet Corn, Diced Carrots, Cut Green Beans, Sweet Peas or Peas & Carrots)
  • 4 cups shredded chicken (a rotisserie chicken works great)
  • 1 (12-ounce) package wide egg noodles
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10.5-ounce) can cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 sleeve buttery crackers (about 30 crackers), crushed
  • 1/4 cup unsalted butter, melted


  • Preheat the oven to 350°F and lightly spray a 9x13-inch casserole dish with nonstick cooking spray. Cook the egg noodles according to the package instructions and then drain and set aside.
  • In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milks, garlic powder, onion powder, and black pepper and stir to combine. Add the chicken and noodles and mix well to combine. Pour the mixture into the prepared baking dish.
  • In a small bowl, combine the crushed crackers and melted butter and stir to coat. Sprinkle the mixture over the casserole. Bake for 25 to 30 minutes or until heated through and bubbly.
  • When ready to serve, allow each family member to pick their favorite Libby’s® Vegetable Cup, drain, and stir the vegetables into their individual serving of casserole.