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.
