Description
This comforting Chicken Noodle Casserole features tender egg noodles mixed with sautéed vegetables, creamy cheese sauce, diced chicken, and peas, all topped with a buttery Ritz cracker crust and baked to golden perfection. Ideal for a hearty family dinner, this casserole combines classic flavors and creamy textures for a satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
Vegetables & Aromatics
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
Dairy & Fats
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
- 3 cups whole milk
- 6 ounces American cheese, deli style, roughly chopped
- 6 ounces sharp cheddar cheese, shredded
Pantry
- 1/4 cup all-purpose flour
- 2 cups low-sodium or homemade chicken broth
- 1/4 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Protein
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
Frozen
- 1 1/2 cups frozen peas
Topping
- 20 Ritz crackers, broken into small pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Cook Noodles: Boil the extra-wide egg noodles following the package directions until al dente. Drain well, season with salt and pepper, and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil and 4 tablespoons of butter over medium heat. Add mushrooms, chopped carrots, and onion. Sauté for 7-8 minutes until the vegetables soften and develop flavor.
- Add Flour: Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a roux that will thicken the sauce.
- Make Cheese Sauce: Gradually pour in the whole milk and chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
- Add Cheese and Seasonings: Stir in the chopped American cheese, shredded sharp cheddar, garlic powder, and Dijon mustard. Keep stirring until all the cheese melts and the sauce is smooth and creamy.
- Combine Chicken and Peas: Add the diced cooked chicken and frozen peas to the cheese sauce. Stir until everything is evenly combined and heated through.
- Add Noodles: Fold the cooked egg noodles into the chicken and cheese mixture until well incorporated.
- Transfer to Baking Dish: Pour and spread the entire mixture evenly into a greased 9×13-inch baking dish.
- Prepare Topping: Melt the remaining 4 tablespoons of butter in a small bowl, then mix in the broken Ritz crackers to coat them in butter.
- Top and Bake: Sprinkle the buttered cracker mixture evenly over the casserole. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the topping is golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to let it set and make it easier to serve.
Notes
- You can substitute American cheese with another mild melting cheese if preferred.
- Using homemade chicken broth enhances the dish’s flavor but store-bought low-sodium broth works well too.
- Rotisserie chicken is a great shortcut to save time on cooking the chicken.
- If you want a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free crackers for the topping.
- This casserole can be prepared a day ahead and refrigerated before baking.
