• 4 boneless chicken breasts
  • 12 oz. egg noodles or angel hair
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 C. carrots, chopped
  • 1/2 C. celery, chopped
  • 1/4 C. butter
  • 2 cans cream of chicken soup
  • 1/2 C. sour cream
  • salt and pepper
  • 2 T. fresh parsley, chopped
  • 1 package (1 sleeve) Ritz Crackers, crushed

This is a Pioneer Woman recipe. It sounds semi bland from the looks of the recipe BUT it’s really good and that is coming from someone who isn’t a big fan of casseroles! I think I am still scarred from having to eat Tater Tot Casserole as a kid.


In a large pot of boiling water drizzle some olive oil and 1 T. of salt. Boil the chicken until done, about 20 minutes. Cook the noodles in boiling water according to package instructions. While noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots, and celery. In a pot, saute onion, garlic, carrots and celery in the butter. Cook until the onions appear translucent, add the cream of chicken soup, and sour cream. Mix well. Salt and pepper at this time. Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan. Bake at 350 for 30 min or until bubbly. Remove from oven and sprinkle with crackers and bake 5-10 more minutes.

Source: Pioneer Woman