If you’re craving a dish that feels like a warm, comforting hug, you’ve got to try this Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe. It’s a beautiful blend of tender chicken, perfectly cooked egg noodles, earthy mushrooms, vibrant carrots, and rich cheddar cheese all baked together under a crunchy cracker topping. Each forkful delivers creamy, cheesy goodness with an inviting mix of textures and flavors that make this casserole a true crowd-pleaser and a go-to for family dinners or friendly gatherings.
Ingredients You’ll Need
Every ingredient in this casserole plays an essential role, making it simple yet spectacular. From the wide egg noodles that provide a hearty base, to the blend of cheeses that melt into a luscious sauce, each element contributes to the dish’s inviting texture, taste, and color.
- 12 ounces extra-wide egg noodles: Their broad shape holds onto the creamy sauce perfectly.
- Salt and pepper, to taste: To enhance and balance all the savory flavors.
- 1 tablespoon olive oil: Used for sautéing mushrooms, adding a subtle richness.
- 8 tablespoons unsalted butter, divided: Adds creaminess and helps achieve the golden topping.
- 10 ounces mushrooms, cleaned and sliced: For an earthy, meaty texture that deepens the flavor.
- 2 carrots, chopped: Provide a gentle sweetness and vibrant color.
- 1 onion, chopped: Brings savory warmth and depth to the casserole.
- 1/4 cup all-purpose flour: The thickening agent that gives the sauce its perfect consistency.
- 3 cups whole milk: Makes the sauce creamy and smooth.
- 2 cups low-sodium or homemade chicken broth: Adds savory umami without overpowering the dish.
- 6 ounces American cheese, deli style, roughly chopped: Creates a mild, melty cheese layer inside.
- 6 ounces sharp cheddar cheese, shredded: Packs a flavorful punch and gorgeous color.
- 1/4 teaspoon garlic powder: Adds a subtle hint of garlic without being overpowering.
- 1 tablespoon Dijon mustard: Enhances the sauce with a gentle tang.
- 4 cups cooked chicken, diced: The hearty protein star of the casserole, best with tender, shredded or diced chicken breasts or rotisserie chicken.
- 1 1/2 cups frozen peas: Bursts of sweetness that lighten up the dish.
- 20 Ritz crackers, broken into small pieces: Creates the famously irresistible crispy topping.
How to Make Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan to ensure your casserole will slide right out once it’s perfectly baked. Preparation is key to a flawless result!
Step 2: Cook the Noodles Just Right
Boil your egg noodles in salted water until they are just shy of al dente because they’ll soften further during baking. After draining, rinse them with cold water to stop the cooking process, then toss with 1 tablespoon of butter to keep them from sticking and add early richness.
Step 3: Sauté the Mushrooms to Browned Perfection
In a skillet, heat olive oil and 1 tablespoon of butter over medium-high heat to sauté the mushrooms. Cook until they are nicely browned and have released their moisture — that deep flavor is essential. Transfer these to the pot with your noodles to start layering your flavors.
Step 4: Soften the Carrots and Onions
Next, melt another tablespoon of butter in your skillet. Add your chopped carrots and onions, cooking until they’re delightfully softened and fragrant. These tender veggies add both subtle sweetness and texture. Fold them in with the noodles and mushrooms.
Step 5: Create the Creamy Cheese Sauce
Using the same skillet, melt 3 tablespoons of butter and whisk in the flour, cooking it for about a minute to remove the raw taste. Gradually pour in whole milk and chicken broth, whisking continuously until it comes to a boil. Then reduce to simmer until the sauce thickens beautifully. Stir in American and sharp cheddar cheeses until melted and smooth. Finally, mix in garlic powder, Dijon mustard, salt, and pepper for that irresistible flavor boost.
Step 6: Combine and Assemble Your Casserole
Pour the velvety cheese sauce over your noodle and vegetable mixture. Gently fold in the diced cooked chicken and frozen peas, making sure everything is evenly coated and well distributed. Then transfer this luscious mixture into your prepared baking pan, ready for its golden finish.
Step 7: Add the Iconic Crunchy Topping
Melt the remaining butter and drizzle it over the broken Ritz cracker pieces sprinkled generously on top of the casserole. This buttery cracker topping will bake into a crispy, golden crust that contrasts perfectly with the creamy interior.
Step 8: Bake Until Golden and Bubbling
Bake for about 15 minutes or until the casserole is bubbling and the cracker topping has turned a gorgeous golden brown. To prevent burning, tent the casserole with foil halfway through if needed. Once baked, allow it to cool for 10 minutes so the flavors settle and the casserole firms up slightly for perfect serving.
How to Serve Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or chives lends a fresh pop of color and brightness that complements the rich flavors. A dusting of extra sharp cheddar on top before baking is also a winner for cheesy lovers.
Side Dishes
This casserole is hearty enough on its own but pairs beautifully with crisp green salads, steamed green beans, or roasted Brussels sprouts for some added crunch and nutrition. These sides balance the richness with their fresh, earthy elements.
Creative Ways to Present
For a fun twist, serve individual portions in small oven-safe ramekins topped with extra cracker crumbs for a personal touch. Alternatively, spoon it onto fresh bread bowls for a cozy, rustic presentation that invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe in an airtight container in the refrigerator for up to 3 days. It’s a perfect next-day meal that tastes just as comforting and delicious.
Freezing
This casserole freezes well, either before or after baking. If freezing unbaked, cover tightly with foil and plastic wrap for up to 3 months. Thaw overnight in the refrigerator before baking. If already baked, freeze in portions and reheat from frozen or thawed for a quick future meal.
Reheating
Reheat leftover casserole in the oven at 350°F (175°C) until warmed through and bubbly, about 20 minutes. Cover loosely with foil to prevent over-browning, and uncover near the end to refresh the cracker topping crispness.
FAQs
Can I use different types of noodles in this casserole?
Absolutely! While extra-wide egg noodles work best to soak up the creamy sauce, you can substitute with other pasta shapes like rotini, penne, or shells for a fun variation. Just be mindful of cooking times to keep the noodles al dente before baking.
Is it possible to make this casserole vegetarian?
Yes! Simply replace the chicken with hearty vegetables like roasted cauliflower, broccoli, or even sautéed tofu. Using vegetable broth instead of chicken broth will keep it completely vegetarian while maintaining rich flavor.
What can I do to make the topping extra crunchy?
For an extra crunch factor, mix a little grated Parmesan or panko breadcrumbs with the crushed Ritz crackers before sprinkling them on top. Drizzling melted butter over this mixture helps it brown beautifully in the oven!
Can I prepare this casserole ahead of time and bake later?
Definitely. You can assemble the whole casserole, cover it tightly with foil, and refrigerate it for up to a day before baking. This makes it a fantastic dish for busy days or entertaining, saving you time in the kitchen.
What type of cheddar cheese should I use?
Sharp cheddar cheese works best since it brings a bold, tangy flavor that balances the richness of the sauce perfectly. You can experiment with medium or mild cheddar depending on your preference, but avoid pre-shredded cheeses with additives as fresh shredded melts best.
Final Thoughts
This Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe is truly a testament to comforting home cooking at its finest. It offers that cozy, satisfying flavor combo that brings everyone together around the table. If you’re looking for a dish to impress yet keep things simple and wholesome, this casserole is your new secret weapon. Give it a try and watch it become an instant family favorite!
Print
Creamy Chicken Noodle Casserole with Mushrooms, Carrots, and Cheddar Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Noodle Casserole is a creamy, cheesy baked dish loaded with tender chicken, wide egg noodles, sautéed mushrooms, carrots, onions, and peas, topped with a buttery Ritz cracker crust. Perfect for family dinners, it combines savory flavors and textures in a warm, satisfying casserole.
Ingredients
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon unsalted butter (for noodles)
Vegetables
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Cheese Sauce
- 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
- Remaining unsalted butter (to drizzle over topping)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan with butter or non-stick spray to prevent sticking.
- Cook the Noodles: Bring a large pot of salted water to a boil and cook the extra-wide egg noodles until they are almost al dente. Drain the noodles, rinse them with cold water to stop cooking, then toss with 1 tablespoon of butter to coat and prevent sticking.
- Sauté Mushrooms: In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the sliced mushrooms and sauté until they are browned and tender. Transfer these mushrooms to the pot with the cooked noodles.
- Cook Carrots and Onions: Using the same skillet, melt another tablespoon of butter. Add the chopped carrots and onions and cook until softened, about 5-7 minutes. Transfer these vegetables to the noodles and mushrooms.
- Make the Cheese Sauce: Melt 3 tablespoons butter in the skillet over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk and chicken broth while continuously whisking to avoid lumps. Bring the sauce to a boil, then reduce heat and simmer until thickened, about 5 minutes. Stir in the American and cheddar cheeses until melted and 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 to combine evenly. Transfer the mixture into the prepared baking pan.
- Add the Topping: Melt the remaining butter. Sprinkle the crushed Ritz crackers evenly over the casserole and drizzle with the melted butter to create a golden, crispy topping.
- Bake the Casserole: Place the baking pan in the preheated oven and bake for 15 minutes or until the casserole is bubbly and the cracker topping is golden brown. To avoid over-browning, tent the casserole with foil halfway through baking. Once done, let it cool for 10 minutes before serving to allow it to set.
Notes
- For easier preparation, rotisserie chicken can be used instead of cooking chicken breasts.
- Customize the vegetables by adding celery or green beans if desired.
- To make the casserole ahead, prepare up to step 7, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers covered in the oven at 350°F until warmed through to maintain texture.
