Chicken Noodle Souperole Recipe

This Chicken Noodle Souperole Casserole recipe elevates the classic comfort food with a creamy mushroom and chicken soup base, tender chicken, and perfectly cooked noodles. Inspired by Emily Farris's "Casserole Crazy," this improved version adds an extra can of soup for extra richness and uses homemade chicken broth for a fresher, more flavorful taste. Get ready for a bubbly, cheesy, and incredibly satisfying casserole that's perfect for a weeknight dinner or a cozy weekend meal!

Prep Time 20 mins
Cook Time 60 mins
Calories 621.9 kcal
Protein 61g
Rating Be the first
Chicken Noodle Souperole 45

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chicken Noodle Souperole

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 12 oz egg noodles
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1/2 cup sour cream
  • salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup buttery cracker crumbs (optional)

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How to Make Chicken Noodle Souperole

  1. Preheat oven to 350°F (175°C).
  2. Boil 1.5 lbs boneless, skinless chicken breasts in a large pot of salted boiling water (about 1 tbsp salt) until cooked through (approximately 15-20 minutes). Remove chicken from pot and let cool slightly.
  3. Cook 12 oz egg noodles according to package directions. Drain and set aside.
  4. While noodles cook, dice the cooled chicken into 1/2-inch pieces.
  5. In a large skillet or Dutch oven, sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 cup chopped carrots, and 1 cup chopped celery in 2 tbsp olive oil and 2 tbsp butter until softened (about 5-7 minutes).
  6. Add 1 (10.75 oz) can condensed cream of mushroom soup, 2 (10.75 oz) cans condensed cream of chicken soup, and 1/2 cup sour cream to the skillet. Stir well to combine.
  7. Season with salt and pepper to taste.
  8. Add the cooked noodles, diced chicken, and 1/4 cup chopped fresh parsley to the soup mixture. Stir until everything is well coated.
  9. Pour the mixture into a greased 2 1/2-quart baking dish.
  10. Bake for 40 minutes, or until bubbly and heated through.
  11. (Optional) For extra crunch, top with crushed crackers during the last 5-10 minutes of baking.

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

15g

Fat

57g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes The Americas American Southern Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Preparation Easy 3 Steps Or Less

Frequently Asked Questions

How long does it take to make Chicken Noodle Souperole?

Chicken Noodle Souperole takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Chicken Noodle Souperole?

Chicken Noodle Souperole has approximately 621.9 calories per serving, with about 61 g protein, 18 g carbohydrates and 47 g fat.

What ingredients do I need for Chicken Noodle Souperole?

The key ingredients for Chicken Noodle Souperole are Boneless Skinless Chicken Breasts, Egg Noodles, Onion, Garlic Cloves, Carrot, Celery. See the full list with measurements above.

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