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Chicken Noodle Casserole

A comforting casserole packed with egg noodles, chicken, and veggies, topped with a crunchy Ritz cracker crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 2 cups uncooked wide egg noodles
  • 6 tablespoons salted butter, divided
Vegetables
  • 1/2 cup diced carrots fresh adds color and sweetness
  • 1/2 cup diced onion use yellow for a milder flavor
  • 1/2 cup diced celery for that lovely crunch
  • 1 clove garlic, minced fresh garlic gives it that extra flavor boost
Sauce Ingredients
  • 1/4 cup all-purpose flour to thicken the sauce beautifully
  • 1 cup milk creamy adds richness
  • 2 cups chicken broth use low sodium if you prefer
  • 1.5 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
Casserole Ingredients
  • 2 cups shredded cooked chicken perfect for using leftovers
  • 1 cup grated sharp cheddar cheese hello, cheesy goodness!
  • 1 cup frozen peas do not thaw; they’ll stay bright and fresh
  • 3/4 cup Ritz cracker crumbs about 15 whole crackers
  • Kosher salt and ground black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and spray a 9 x 9 inch baking dish with cooking spray.
  2. In a large pot, bring salted water to a boil and cook the wide egg noodles until just al dente. Drain and set aside.
Cooking
  1. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sauté the diced carrots, celery, onion, and minced garlic for about 5-7 minutes until soft.
  2. Lower the heat to medium and add in the remaining 3 tablespoons of butter, stirring until melted.
  3. Whisk in the flour until blended, then gradually pour in the milk and chicken broth while whisking, allowing the mixture to bubble and thicken.
  4. Stir in the fresh thyme and season generously with salt and pepper.
Assembly
  1. In a large bowl, combine the creamy sauce with the cooked noodles, shredded chicken, grated cheese, and frozen peas; stir well.
  2. Transfer to the prepared baking dish, melt the remaining 2 tablespoons of butter and mix with the Ritz cracker crumbs, then sprinkle over the casserole.
Baking
  1. Bake uncovered for about 20-25 minutes until hot, bubbly, and edges are slightly golden.

Notes

This casserole is great to serve with a crisp green salad or garlic bread. You can store leftovers in an airtight container in the fridge for about 3-4 days.