Description
This comforting Chicken Noodle Casserole combines tender egg noodles, sautéed mushrooms, carrots, onions, and succulent cooked chicken in a creamy cheese sauce. Topped with buttery Ritz cracker crumbs and baked until golden and bubbly, it makes a perfect hearty meal for family dinners or gatherings.
Ingredients
Pasta and Protein
- 12 ounces extra-wide egg noodles
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
- 1 1/2 cups frozen peas
Vegetables and Aromatics
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
Dairy and Cheese
- 8 tablespoons unsalted butter, divided
- 3 cups whole milk
- 6 ounces American cheese, deli style, rough chopped
- 6 ounces sharp cheddar cheese, shredded
Pantry Staples and Seasonings
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 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
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan to prevent sticking and ensure easy cleanup.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the extra-wide egg noodles and cook until almost al dente, as they will continue cooking in the oven. Drain the noodles, rinse with cold water to stop the cooking process, and toss with 1 tablespoon of butter to prevent sticking.
- Sauté Mushrooms: In a skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until they are browned and have released their moisture. Transfer the sautéed mushrooms to the pot with the noodles.
- Sauté Vegetables: In the same skillet, melt another tablespoon of butter. Add the chopped carrots and onions. Cook over medium heat until the vegetables are softened and fragrant. Transfer these vegetables to the pot with the noodles and mushrooms.
- Make Cheese Sauce: Melt 3 tablespoons of butter in the skillet. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk and chicken broth, bringing the mixture to a boil. Reduce heat and simmer until the sauce thickens. Stir in the chopped American cheese and shredded sharp cheddar cheese until fully melted and smooth. Season the sauce with garlic powder, Dijon mustard, salt, and pepper to taste.
- Combine Ingredients: Pour the prepared cheese sauce over the noodles, mushrooms, carrots, and onions. Add the diced cooked chicken and frozen peas. Gently fold everything together until well combined. Transfer the mixture to the prepared baking pan.
- Add Topping: Melt the remaining butter. Sprinkle the broken Ritz crackers evenly over the top of the casserole, then drizzle the melted butter over the crackers to create a crunchy, flavorful topping.
- Bake: Bake the casserole in the preheated oven for about 15 minutes or until the topping is golden brown and the casserole is bubbly. To prevent the topping from over-browning, tent the casserole with foil halfway through baking. Once done, let the casserole cool for 10 minutes before serving to allow it to set.
Notes
- Using cooked chicken (rotisserie or leftover) speeds up preparation without sacrificing flavor.
- Ensure noodles are slightly undercooked before baking to prevent them from becoming mushy.
- To keep the cracker topping crisp, avoid stirring the casserole immediately after baking.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or Colby for a different flavor profile.
- For a lower-fat option, use reduced-fat milk and cheese, and reduce or omit butter accordingly.
- Make sure to tent the casserole halfway through baking to avoid a burnt topping.
