Description
This comforting Chicken Noodle Casserole combines tender egg noodles, sautéed vegetables, creamy cheese sauce, and succulent chicken, all baked to bubbling perfection with a crunchy Ritz cracker topping. Perfect for a family dinner or potluck, this hearty casserole brings classic flavors together in an easy-to-make dish that’s both satisfying and delicious.
Ingredients
Scale
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
Vegetables and Aromatics
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Fats and Oils
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
Cheese and Dairy
- 3 cups whole milk
- 6 ounces American cheese, deli style, rough chopped
- 6 ounces sharp cheddar cheese, shredded
Pantry Ingredients
- 1/4 cup all-purpose flour
- 2 cups low-sodium or homemade chicken broth
- 1/4 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 20 Ritz crackers, broken into small pieces
Protein
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
Instructions
- Preheat oven. Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook noodles. Boil the extra-wide egg noodles according to package instructions until al dente. Drain well, season with salt and pepper, and set aside.
- Sauté vegetables. In a large skillet, warm olive oil and 4 tablespoons butter over medium heat. Add mushrooms, carrots, and onion; cook, stirring occasionally, until softened, about 7 to 8 minutes.
- Add flour. Sprinkle the flour over the sautéed vegetables and cook for 1 to 2 minutes while stirring constantly to form a roux.
- Make sauce. Gradually pour in whole milk and chicken broth, stirring continuously. Bring to a simmer and cook for approximately 5 minutes until the sauce thickens.
- Add cheeses and seasonings. Stir in the chopped American cheese, shredded sharp cheddar, garlic powder, and Dijon mustard. Continue stirring until all cheeses melt and the sauce becomes smooth.
- Combine chicken and peas. Fold the cooked chicken and frozen peas into the creamy cheese sauce, mixing thoroughly.
- Mix in noodles. Add the cooked egg noodles to the sauce mixture and stir well to combine everything evenly.
- Prepare for baking. Transfer the entire noodle and sauce mixture into a greased 9×13-inch baking dish.
- Make cracker topping. In a small bowl, melt the remaining 4 tablespoons of butter and mix it with the broken Ritz crackers. Sprinkle this buttery cracker topping evenly over the casserole.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cracker topping turns golden brown.
- Cool and serve. Allow the casserole to rest for a few minutes before serving to let it set slightly and to enhance flavors.
Notes
- For a lighter version, substitute whole milk with 2% milk and use reduced-fat cheeses.
- Fresh cooked chicken breasts or rotisserie chicken both work well; ensure chicken is diced evenly for uniform distribution.
- If preferred, substitute peas with other vegetables like green beans or broccoli florets.
- The Ritz cracker topping adds a crunchy texture, but breadcrumbs can be used as an alternative.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
