Description
This creamy and comforting Chicken Noodle Casserole combines tender chicken, wide egg noodles, sautéed vegetables, and a rich cheesy sauce, all baked to golden perfection with a buttery Ritz cracker topping. Perfect for a family dinner, this recipe offers a hearty and satisfying meal that is easy to prepare and sure to please everyone at the table.
Ingredients
Scale
Pasta and Seasoning
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
Vegetables
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Sauce
- 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
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C) and lightly grease a 13×9-inch baking pan to prevent sticking.
- Cook Noodles: Boil the egg noodles in salted water until they are almost al dente. Drain them, rinse with cold water to stop cooking, and toss with 1 tablespoon of butter to keep them from sticking.
- Sauté Mushrooms: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the sliced mushrooms and sauté until browned, then transfer them to the pot with the noodles.
- Sauté Vegetables: In the same skillet, melt another tablespoon of butter. Add the chopped carrots and onions, cooking them until softened. Transfer these vegetables to the pot with the noodles and mushrooms.
- Make Sauce: Melt 3 tablespoons of butter in the skillet. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until thickened. Stir in the American and sharp cheddar cheeses until smooth. Season with garlic powder, Dijon mustard, salt, and pepper to taste.
- Combine Ingredients: Pour the cheese sauce over the noodles, mushrooms, and vegetables. Add the diced cooked chicken and frozen peas. Gently fold everything together to combine well. Transfer the mixture to the prepared baking pan.
- Add Topping: Melt the remaining butter. Sprinkle the crushed Ritz crackers evenly over the casserole, then drizzle the melted butter over the crackers to create a golden, crispy topping.
- Bake: Bake the casserole in the preheated oven for 15 minutes, or until the topping is golden brown and bubbly. To prevent over-browning, tent the casserole with foil halfway through baking. After baking, let the casserole cool for 10 minutes before serving.
Notes
- For a lighter version, use low-fat milk and reduce the amount of butter.
- You can substitute cooked turkey for the chicken if desired.
- Make sure not to overcook the noodles initially, as they will continue cooking in the oven.
- Feel free to add other vegetables like peas, corn, or green beans for extra color and nutrients.
- Storing leftovers in an airtight container in the fridge will keep them good for up to 3 days.
