Description
This classic Chicken Noodle Casserole brings together tender chicken, wide egg noodles, sautéed mushrooms, and vegetables in a creamy cheese sauce, topped with buttery crushed Ritz crackers for a crispy finish. Perfect for a comforting family dinner, this recipe combines savory flavors and hearty ingredients baked to golden perfection.
Ingredients
Scale
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon butter
Vegetables and Mushrooms
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
Fats and Oils
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
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
- Salt and pepper, to taste
Protein and 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 butter for drizzling
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan to prevent sticking and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Cook the extra-wide egg noodles until just shy of al dente (slightly firm). Drain and rinse under cold water to stop cooking. Toss the noodles with 1 tablespoon of butter to keep them from sticking.
- Sauté Mushrooms: In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until browned and fragrant, about 5-7 minutes. Transfer the mushrooms to the pot with the noodles.
- Sauté Vegetables: In the same skillet, melt another tablespoon of butter. Add chopped carrots and onions, cooking over medium heat until they soften, about 5-7 minutes. Add these to the pot containing noodles and mushrooms.
- Make Cheese Sauce: Melt 3 tablespoons of butter in the skillet. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in 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 cheddar until smooth. Season with garlic powder, Dijon mustard, salt, and pepper.
- Combine Ingredients: Pour the cheese sauce over the noodles, mushrooms, and vegetables in the pot. Add the diced cooked chicken and frozen peas. Gently fold everything together to combine evenly. Transfer the mixture to the prepared baking pan.
- Add Topping: Melt the remaining butter. Sprinkle the broken Ritz crackers evenly over the casserole and drizzle with the melted butter for a golden, crispy topping.
- Bake: Bake the casserole in the preheated oven for about 15 minutes or until golden brown and bubbly. To prevent the topping from burning, tent the casserole with foil halfway through baking.
- Rest and Serve: Remove from the oven and allow the casserole to cool for 10 minutes before serving. This resting time helps the casserole set, making it easier to portion and enjoy.
Notes
- Use low-sodium chicken broth to control the salt level in the dish.
- For a quicker option, use a store-bought rotisserie chicken instead of cooking chicken breasts.
- Do not overcook the noodles during boiling; they will cook further in the oven.
- Feel free to substitute peas with other vegetables such as green beans or broccoli.
- Wrap the casserole with foil to prevent the cracker topping from over-browning during baking.
- Letting the casserole rest after baking improves texture and flavor melding.
