Chicken Noodle Casserole

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Chicken Noodle Casserole

Made with seasoned chicken and egg noodles in a creamy sauce topped with buttery Ritz crackers, this Chicken Noodle Casserole is pure comfort food the entire family will love!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken and noodle casserole, chicken noodle casserole, chicken noodle casserole recipe

Servings: people

Ingredients

10 ounces dry egg noodles
2 tablespoons butter
1 medium sweet onion , diced
2 cloves garlic , minced
1 & 1/2 cups frozen peas and carrots , thawed
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons all-purpose flour
1 & 1/4 cups low-sodium chicken broth
1 & 1/4 cups heavy cream
1 & 1/2 cups cooked seasoned chicken breast , cut into very small cubes
1/2 cup crushed Ritz crackers (or potato chips or cornflakes), for topping
1/4 cup melted butter
chopped fresh parsley , for garnish

Instructions

Preheat oven to 350F.
Cook noodles al dente, according to package directions.
In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt, pepper, garlic powder, and onion powder. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined and no white patches remain.
Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a gentle bubble. Stir occasionally until thickened, about 5 minutes.
Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary (keeping in mind that the crackers will add salt, too.)
Mix the crushed crackers with melted butter. Sprinkle evenly over the casserole.
Transfer to the oven and bake for 5 to 10 minutes to brown the crackers.
Serve right away with some chopped parsley on top!

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