Description

This Chicken Noodle Casserole features tender egg noodles, shredded chicken, sweet peas, and carrots enveloped in a silky, flavorful cheddar cheese sauce. Topped with a buttery Ritz cracker crust, it’s baked to golden perfection for a comforting and satisfying meal perfect for family dinners.

Ingredients

Scale

Pasta and Vegetables

12 oz wide egg noodles
1 cup frozen sweet peas
1 cup sliced carrots, blanched

Chicken

1 lb boneless skinless chicken breast, cooked and shredded

Sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery seed
1.5 cups sharp cheddar cheese, freshly grated
salt to taste
black pepper to taste

Topping

1 sleeve Ritz crackers, coarsely crushed
3 tbsp unsalted butter, melted
1/2 tsp dried parsley

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking and prepare for the casserole assembly.
Cook Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package states for al dente texture. Drain and set aside to cool slightly.
Make Roux: In a large skillet or saucier over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook this mixture for 1 to 2 minutes to develop a blonde roux, which will thicken the sauce smoothly.
Add Liquids and Thicken Sauce: Gradually pour in the chicken broth and heavy cream while whisking constantly to prevent lumps. Reduce the heat and simmer the sauce, stirring frequently, until it thickens enough to coat the back of a spoon.
Season and Add Cheese: Stir in the garlic powder, onion powder, celery seed, and freshly grated sharp cheddar cheese. Continue stirring until the cheese melts completely and the sauce becomes silky and smooth.
Combine Ingredients: Gently fold the par-boiled noodles, shredded chicken, frozen peas, and blanched carrots into the cheese sauce, mixing well for even distribution. Season the mixture with salt and black pepper to your taste.
Transfer to Baking Dish: Pour the prepared mixture into the greased 9×13 inch baking dish, spreading it out evenly for baking.
Prepare Topping: In a medium bowl, combine the coarsely crushed Ritz crackers with the melted butter and dried parsley. Toss well to coat the crackers thoroughly.
Top and Bake: Evenly sprinkle the buttery cracker topping over the casserole. Place in the preheated oven and bake for 30 minutes, or until the cheese sauce is bubbling and the topping turns golden brown and crisp.

Notes

For best results, use freshly grated sharp cheddar cheese to ensure smooth melting and rich flavor.
You can substitute frozen peas and carrots with fresh or other preferred vegetables.
Cook the chicken breasts before shredding; poaching or baking are good methods to keep the chicken moist.
Make sure not to overcook the noodles during boiling to avoid mushy texture after baking.
Leftovers can be refrigerated and reheated; add a splash of broth or cream to restore creaminess if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: chicken noodle casserole, creamy chicken bake, cheddar cheese casserole, comfort food, easy dinner, baked chicken pasta