Description
This Chicken Noodle Casserole is a comforting, creamy baked dish featuring wide egg noodles, sautéed mushrooms, carrots, and onions, combined with shredded chicken and peas in a rich cheese sauce. Topped with buttery crushed Ritz crackers, it makes a satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta and Seasoning
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
Vegetables and Fats
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Sauce Ingredients
- 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). Lightly grease a 13×9-inch baking pan to prepare for the casserole.
- Cook Noodles: Boil salted water and cook the extra-wide egg noodles until almost al dente. Drain and rinse with cold water to stop the cooking. Toss the noodles with 1 tablespoon of butter to prevent sticking.
- Sauté Mushrooms: In a skillet over medium-high heat, heat olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté until browned and flavorful. Transfer the mushrooms to the pot with the noodles.
- Sauté Vegetables: Melt another tablespoon of butter in the skillet. Add the chopped carrots and onions, cooking until they become soft and tender. Add these cooked vegetables to the pot with the noodles and mushrooms.
- Make Cheese Sauce: In the same skillet, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth, bringing the mixture to a boil. Reduce heat and simmer until the sauce thickens. Stir in the chopped American and shredded cheddar cheeses until smooth. Add garlic powder, Dijon mustard, salt, and pepper for seasoning.
- Combine Ingredients: Pour the cheese sauce over the noodles, mushrooms, and vegetables. Add diced cooked chicken and frozen peas, gently folding to combine everything evenly. Transfer this mixture to the prepared baking pan.
- Add Topping: Melt the remaining butter and drizzle it over the casserole. Sprinkle the crushed Ritz crackers evenly on top for a delicious, crunchy crust.
- Bake: Bake the casserole in the preheated oven for 15 minutes or until the topping is golden brown and the dish is bubbly. To avoid excessive browning, tent the casserole with foil halfway through baking.
- Rest and Serve: Remove the casserole from the oven and let it cool for 10 minutes before serving to allow flavors to meld and make it easier to portion.
Notes
- Use wide egg noodles to provide the best texture for this casserole.
- Rinsing noodles with cold water stops cooking and prevents them from becoming mushy.
- Substitute low-sodium chicken broth with homemade broth for enhanced flavor and control over salt content.
- Rotisserie chicken is a convenient shortcut for cooked chicken.
- Tenting with foil during baking prevents the cracker topping from burning while the casserole heats through.
- This casserole can be made ahead and refrigerated before baking; add extra baking time if cooking straight from the fridge.
