Description

This comforting Chicken Noodle Casserole combines tender chunks of chicken, creamy cheese sauce, and classic vegetables with wide egg noodles, all topped with a buttery Ritz cracker crust. Easy to prepare and perfect for a family dinner, this hearty casserole bakes to golden perfection and delivers warm, savory flavors in every bite.

Ingredients

Scale

Pasta

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

Vegetables & Aromatics

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

Fats & Oils

1 tablespoon olive oil
8 tablespoons unsalted butter, divided

Sauce & Cheese

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) to prepare for baking the casserole later.
Cook Noodles: Cook the egg noodles according to package instructions until al dente, then drain and season with salt and pepper. Set aside.
Sauté Vegetables: In a large skillet, heat the olive oil and 4 tablespoons of butter over medium heat. Add mushrooms, carrots, and onion, and sauté for 7-8 minutes until softened and fragrant.
Add Flour: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
Make Sauce: Slowly pour in the whole milk and chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
Add Cheese and Seasonings: Stir in chopped American cheese, shredded cheddar, garlic powder, and Dijon mustard, continuing to stir until the cheese melts and the sauce becomes smooth.
Combine Chicken and Peas: Mix the cooked diced chicken and frozen peas into the cheese sauce until evenly incorporated.
Add Noodles: Stir the cooked egg noodles into the chicken and sauce mixture, ensuring all components are well combined.
Transfer to Baking Dish: Pour and spread the entire noodle mixture into a greased 9×13-inch baking dish for even baking.
Prepare Topping: In a small bowl, melt the remaining 4 tablespoons of butter and combine with broken Ritz crackers. Sprinkle this mixture evenly over the casserole’s surface.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the casserole is bubbly and the topping is golden brown.
Rest and Serve: Allow the casserole to cool for a few minutes before serving to let it set for easier portioning and enhanced flavor.

Notes

You can substitute rotisserie chicken for cooked chicken breasts to save time.
For a creamier texture, use full-fat milk as specified; skim milk may make the sauce thinner.
Feel free to add herbs like thyme or parsley for added flavor.
Make sure to cook noodles just until al dente to avoid them becoming mushy after baking.
Use low-sodium chicken broth to better control the saltiness of the dish.
This casserole reheats well and can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: American