Description
This Chicken Noodle Casserole is a comforting and hearty dish combining tender egg noodles, sautéed mushrooms and vegetables, creamy cheese sauce, and juicy cooked chicken. Topped with buttery Ritz cracker crumbs and baked to golden perfection, it’s a perfect meal for family dinners or gatherings.
Ingredients
Scale
Pasta and Seasonings
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
Vegetables
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Sauce
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups low-sodium or homemade chicken broth
- 6 ounces American cheese, deli style, rough chopped
- 6 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Protein
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
Topping
- 20 Ritz crackers, broken into small pieces
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C) and lightly grease a 13×9-inch baking pan to prepare it for the casserole.
- Cook noodles: Boil salted water and cook the egg noodles until they are almost al dente. Drain thoroughly, then rinse with cold water to stop cooking. Toss the noodles with 1 tablespoon of butter to coat and prevent sticking.
- Sauté mushrooms: In a skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until they become nicely browned. Once done, transfer them to the pot with the cooked noodles.
- Sauté vegetables: In the same skillet, melt another tablespoon of butter. Add the chopped carrots and onion and cook until they are softened and fragrant. Then add them to the pot containing noodles and mushrooms.
- Make sauce: Melt 3 tablespoons of butter in the skillet. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in whole milk and chicken broth, bringing the mixture to a boil. Reduce heat and simmer until the sauce thickens. Stir in the chopped American cheese and shredded cheddar cheese until smooth. Season with garlic powder, Dijon mustard, salt, and pepper to taste.
- Combine ingredients: Pour the cheese sauce over the noodles and vegetables. Add the diced cooked chicken and frozen peas. Gently fold everything together to combine evenly. Transfer this mixture to the prepared baking pan.
- Add topping: Melt the remaining butter and drizzle it over the broken Ritz crackers. Sprinkle these buttery cracker crumbs evenly over the casserole’s top.
- Bake: Place the casserole in the oven and bake for 15 minutes or until the top is golden brown and bubbly. Halfway through baking, tent the dish loosely with foil to prevent the topping from over-browning. Once baked, let the casserole cool for about 10 minutes before serving.
Notes
- For best results, cook noodles just until almost al dente as they will continue cooking in the oven.
- You can substitute rotisserie chicken for cooked breasts for convenience and added flavor.
- To keep the topping crisp but not burned, tent with foil halfway through baking.
- This casserole can be prepared a day in advance and refrigerated before baking.
- Add extra veggies like spinach or bell peppers for variation.
