Chick ‘N Pea Noodle Casserole

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If you already have some cooked chicken on hand, this is a quickie!*
This makes for a great ‘blocker’ meal. By that, I’m referring to freezing ‘blocks’ of this for a future meal. You can see how I do this with the FoodSaver vacuum sealer– I posted about it in the category of “Gadgets I Like”.




  • 2-3 cups cooked/cubed chicken meat
  • 8-12 oz. medium width egg noodles, cook according to directions on the package.
  • 1 of 10.75 oz. can condensed cream of mushroom soup
  • 1 of 10.75 oz. can condensed cream of chicken soup
  • 1 cup thick sour cream
  • 1-2 cups frozen peas
  • Salt and pepper to taste
  • 1 cup crumbled Ritz crackers (saltines may also work)
  • 1/4 cup butter, melted


  1. Cut and cube chicken meat (I like to use what’s left of a rotisserie chicken.)
  2. Boil egg noodles, according to directions. Drain.
  3. While egg noodles are cooking, combine the two soups and sour cream; season to taste with salt and pepper and set aside.
  4. When noodles are cooked and drained, add the frozen peas, the blended soup mixture and stir gently.
  5. Put into sprayed 9×13-inch baking dish.
  6. Pour melted butter over crumbled crackers and stir to coat.
  7. Sprinkle the cracker mixture on top of the casserole and bake for about 45 minutes or until hot/bubbly and golden brown on top.
  8. Serve as is OR with grated cheese, or sour cream. I have one who likes a dab of ketchup on this.


* You could easily ‘do your own thing’ with this casserole by adding celery, onion, mushrooms, water chestnuts for extra ‘crunchiness’, different vegetables, etc.

Source Recipe:

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