Description

This classic Chicken Noodle Casserole is a comforting and hearty dish featuring tender chicken, wide egg noodles, sautéed vegetables, and a creamy cheese sauce topped with a buttery Ritz cracker crust. Perfect for a family dinner, it combines creamy, cheesy goodness with savory flavors and a delightful crunchy topping.

Ingredients

Pasta

12 ounces extra-wide egg noodles
Salt and pepper, to taste

Vegetables

10 ounces mushrooms, cleaned and sliced
2 carrots, chopped
1 onion, chopped
1 1/2 cups frozen peas

Cheese Sauce & Seasonings

1 tablespoon olive oil
8 tablespoons unsalted butter, divided
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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) for baking the casserole later.
Cook Noodles: Cook the egg noodles according to the package instructions until al dente, then drain and season with salt and pepper to taste.
Sauté Vegetables: In a large skillet, heat olive oil and 4 tablespoons butter over medium heat. Add mushrooms, carrots, and onion, sautéing for about 7-8 minutes until softened.
Add Flour: Stir in the flour and cook for 1-2 minutes to eliminate raw flour taste, stirring constantly.
Make Sauce: Gradually pour in whole milk and chicken broth while stirring continuously. Bring mixture to a simmer and cook for about 5 minutes until thickened.
Incorporate Cheese and Seasonings: Add American cheese, shredded cheddar, garlic powder, and Dijon mustard. Stir until cheese melts and sauce becomes smooth.
Add Chicken and Peas: Stir cooked diced chicken and frozen peas into the cheese sauce to blend flavors.
Combine Noodles and Sauce: Add the cooked noodles into the skillet, mixing thoroughly to coat noodles with sauce evenly.
Prepare for Baking: Transfer the noodle and sauce mixture into a greased 9×13-inch baking dish, spreading evenly.
Prepare Topping: Melt the remaining 4 tablespoons butter in a small bowl and mix with broken Ritz cracker pieces. Sprinkle evenly over the casserole.
Bake: Bake the casserole in the preheated oven for 25-30 minutes, until bubbly and the cracker topping is golden brown.
Cool and Serve: Remove casserole from oven and let it cool for a few minutes before serving to blend the flavors and make serving easier.

Notes

Use rotisserie chicken for a quick shortcut to save cooking time on the chicken.
Ensure the sauce is thick enough before adding the chicken and noodles to avoid a watery casserole.
Fresh vegetables can be substituted with frozen but adjust sauté time accordingly.
For gluten-free, substitute all-purpose flour and crackers with gluten-free versions.
Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.