Description
This comforting Chicken Noodle Casserole features tender egg noodles tossed with sautéed mushrooms, carrots, onions, and a creamy cheese sauce made with American and sharp cheddar cheese. Finished with diced chicken, peas, and a buttery Ritz cracker topping, it’s baked until golden and bubbly for a perfect family-friendly meal.
Ingredients
Scale
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon unsalted butter (for tossing noodles)
Vegetables
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
- 1 1/2 cups frozen peas
Sauce
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
- 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
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
Topping
- 20 Ritz crackers, broken into small pieces
- Remaining butter melted (from the 8 tablespoons total)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a 13×9-inch baking pan to prevent sticking and ensure easy cleanup.
- Cook Noodles: Boil the egg noodles in salted water until they are just shy of al dente. Drain them well, rinse with cold water to stop cooking, and toss them with 1 tablespoon of butter to keep them from sticking.
- Sauté Mushrooms: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add sliced mushrooms and cook until browned and tender. Transfer the sautéed mushrooms to the pot with the noodles.
- Cook Carrots and Onions: Melt another tablespoon of butter in the skillet and add chopped carrots and onions. Cook until they have softened and become fragrant, then add them to 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 the milk and chicken broth, bringing the mixture to a boil. Reduce the heat and simmer until thickened. Stir in the American and sharp cheddar cheeses until smooth. Season with garlic powder, Dijon mustard, salt, and pepper for depth of flavor.
- Combine Ingredients: Pour the creamy cheese sauce over the noodles and vegetable mixture. Gently fold in the cooked diced chicken and frozen peas, making sure everything is evenly coated.
- Prepare for Baking: Transfer the combined mixture to the prepared baking dish. Melt the remaining butter and drizzle it over the crushed Ritz crackers. Sprinkle the cracker topping evenly over the casserole to add a crunchy, buttery crust.
- Bake and Serve: Bake the casserole in the preheated oven for 15 minutes or until the top is golden brown and bubbly. To prevent excessive browning, tent the casserole with foil halfway through baking. Let the casserole rest for 10 minutes before serving to set.
Notes
- Using leftover or rotisserie chicken speeds up preparation and adds flavor.
- Extra-wide egg noodles give a hearty texture, but you can substitute with large pasta shells or penne if preferred.
- For a lower-fat version, substitute whole milk with 2% or use less cheese.
- The cracker topping can be substituted with breadcrumbs for a different crispy crust.
- Make sure not to overcook the noodles during boiling—they will finish cooking in the oven, preventing mushiness.
