Description
This comforting Chicken Noodle Casserole combines tender egg noodles, sautéed mushrooms and vegetables, a rich cheesy sauce, diced cooked chicken, and peas, all topped with golden buttery Ritz cracker crumbs. Baked to bubbly perfection, it’s an easy, hearty meal perfect for family dinners.
Ingredients
Scale
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
Vegetables & Sauté
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
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, roughly chopped
- 6 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Protein & Add-ins
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
- 1 1/2 cups frozen peas
Topping
- 20 Ritz crackers, broken into small pieces
- Remaining unsalted butter (about 1 tablespoon), melted
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan to prevent sticking during baking.
- Cook the noodles: Boil a large pot of salted water. Cook the extra-wide egg noodles until they are just shy of al dente. Drain and rinse under cold water to stop the cooking. Toss noodles immediately with 1 tablespoon of butter to prevent sticking.
- Sauté the mushrooms: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the sliced mushrooms and sauté until they are browned and flavorful. Transfer the mushrooms to a large mixing pot with the noodles.
- Sauté carrots and onions: In the same skillet, melt another tablespoon of butter. Add chopped carrots and onion and cook until softened and fragrant. Transfer these vegetables to the pot containing noodles and mushrooms.
- Make the cheese sauce: Melt 3 tablespoons butter in the skillet. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and chicken broth, ensuring no lumps. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens. Stir in the American and sharp cheddar cheeses until melted and smooth. Season with garlic powder, Dijon mustard, salt, and pepper to taste.
- Combine casserole ingredients: Pour the prepared cheese sauce over the noodles and vegetables in the pot. Fold in the diced cooked chicken and frozen peas gently to distribute evenly without breaking the noodles.
- Assemble the casserole: Transfer the noodle and sauce mixture into the greased baking pan, spreading evenly.
- Add the cracker topping: Melt the remaining butter and drizzle it over the broken Ritz crackers. Sprinkle the buttery cracker crumbs evenly across the casserole’s surface for a crunchy, golden topping.
- Bake: Place the casserole in the preheated oven and bake for about 15 minutes until bubbly and the topping turns golden brown. To prevent over-browning, tent loosely with foil halfway through baking.
- Rest and serve: Remove the casserole from the oven and let it cool for 10 minutes before serving. This resting time helps the casserole set and enhances the flavors.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- If you prefer, substitute low-fat milk to reduce calories, but the sauce may be less rich.
- For added flavor, consider mixing in fresh herbs like thyme or parsley in the sauce.
- Ritz cracker topping adds a buttery crunch but can be substituted with breadcrumbs if preferred.
- To make ahead, assemble the casserole and refrigerate for up to 24 hours; bake just before serving.
- Ensure noodles are not overcooked before baking to prevent sogginess.
